Butter Chicken

Butter chicken, also called murgh makhani, is an Indian curry of chicken cooked in a spiced tomato and butter based gravy, known for its rich, creamy texture. It originates from Delhi, developed at the Moti Mahal restaurant in the Daryaganj neighborhood of Old Delhi by chefs Kundan Lal Gujral and Kundan Lal Jaggi, who popularized it in the 1950s after reportedly creating it by mixing leftover tandoori chicken into a butter-rich tomato sauce. The chicken is marinated for hours in lemon juice, yogurt, Kashmiri red chili and spices, traditionally cooked in a clay tandoor oven though grilling or pan frying are common alternatives, then simmered in a tomato, garlic and ginger sauce often thickened with cashew paste and finished with garam masala, dried fenugreek leaves and fresh coriander.