By Chef Savita T
Preparation Time : 3.5 Hrs
The dish came into existence when Kundan Lal Gujral, a tandoori stall owner in Peshawar, couldn’t find the use of leftover tandoori chicken.
About the Dish
Butter Chicken is a Punjabi delicacy that consists of creamy gravy and juicy chicken. While it’s THE most popular and loved delicacy in India, it has different styles of preparations. Butter chicken, also known as Murgh Makhani, traces back its origin to 1950s in a restaurant named, Moti Mahal in Delhi. The recipe was an accident of sorts after mixing leftover chicken gravy with tomato, butter, and cream. Although a variable delicacy, our chef uses her traditional family recipe to make it authentic and finger-licking.
How to Eat
Enjoy this dish with some naan. Break a bite-sized piece from the naan, dip it in some gravy with a piece of chicken, and enjoy the butter-y flavour. It's a mildly spicy dish that has a creamy texture, and perfectly cooked and juicy chicken. The naan is flaky and can broken easily into small pieces. It's supposed to be enjoyed hot and can be eaten at lunch or dinner with your loved ones.
About the Chef
Chef Savita T