Restaurant Style Butter Chicken
Butter chicken or Murg Makhani is a chicken dish prepared in mildly spiced but thick and creamy curry. A proud Indian chicken dish cooked in rich tomato gravy with tender boneless chicken cubes or juicy chicken pieces with bone.
An Iconic Dish
It’s actually a fact that this dish was invented and developed by our very own Delhi based Moti Mahal Restaurant. A curry developed to save their leftover tandoori chicken, became an iconic chicken dish. Chicken is marinated for several hours in a yogurt spice mixture and then cooked over a Tandoor (traditional clay oven) and then dipped in a smooth, silky, buttery and creamy tomato based gravy.
When originally it’s prepared and cooked in a tandoor, to save on time one can also grill it or pan-roast it. And a chicken enameled with the spices like tandoori masala, ginger, garlic, chilli and lime juice is then left to soak in a rich sweet and tangy red curry.
A Dish you fall in Love with…
You’ll hardly find any one not only in Delhi but across borders, who has tasted this creamy delight and has not fallen in love with it. As a teenager we were literally addicted to Butter Chicken. A weekend treat would invariably be a serving of Butter chicken from our favorite restaurant. Ideally it goes well with anything on its side. Rice, roti, tandoori roti, khamiri/Fermented Roti , Butter Naan or plain Naan .
I have very fond memories of our lovely time spent on the Dinner Table with my family. The chit chats and good food on the table is truly Bliss.
Especially around the big Family dinners, one thing which was a fix on the menu was always Butter Chicken. I still remember and till today even if we finished the chicken pieces, the leftover gravy stored in the fridge was a potent reason of fights as to who shall get the gravy and sharing it was a reason of deep sorrow.
There was no way I was not trying this recipe and make it my own. With so many memories, this recipe is even more close to my heart.