Butter Chicken | Murgh Makhani

Butter chicken (or Murgh Makhani) is part of the Punjabi Cuisine, popular in countries all over the world by the Sikh diaspora from Punjab. The origins of butter chicken can be traced back to a man named Kundan Lal Gujral, who ran a restaurant called Moti Mahal Delux in Peshawar before the partition of British India. Butter chicken is usually served with naan, roti, parathas or rice. It should not be confused with Chicken tikka masala.

Madhura Recipe


Food Network Canada

Jeena's Kitchen

The description above is adapted from the Wikipedia article Butter Chicken, licensed under CC-BY-SA, full list of contributors here. The videos are embedded from the YouTube as per YouTube Terms of Service and uploaded by respective account holder. 
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    Butter chicken is a flavorful and creamy chicken dish that is a popular North Indian recipe. The dish is made by marinating chicken overnight in a mixture of yogurt and spices, and then cooking it in a tandoor or oven. The cooked chicken is then simmered in a creamy tomato sauce with spices such as garam masala, cumin, and coriander. The addition of butter and cream gives the dish its rich and smooth texture, making it a favorite among foodies around the world.

    While butter chicken and chicken tikka masala may seem similar at first glance, there are some key differences between the two dishes. Chicken tikka masala is made with chicken that has been marinated in a spiced yogurt mixture and grilled or baked, then simmered in a creamy tomato sauce. Butter chicken, on the other hand, is made with chicken that has been marinated in a yogurt and spice mixture and then cooked in a tandoor or oven before being simmered in a creamy tomato sauce. The two dishes also have different flavor profiles, with butter chicken being richer and creamier, while chicken tikka masala has a spicier flavor. concrete

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