Shaandaar Murg Makhani | Delicious & Famous Delhi's Butter Chicken Recipe.....

Butter Chicken, also known as 'Murgh Makhani' in Hindi, was invented in the 1950s at the iconic Moti Mahal Delux restaurant in Delhi. It resulted from a cooking experiment when the leftover marinated chicken was combined with a rich tomato-based gravy, resulting in a heavenly creation....
For chef Kundan Lal Gujral, it was a common practice to throw in butter, tomatoes, and leftover tandoori chicken into a pot to make use of the leftovers.
Little did he know that this dish would become their best seller and put them on the map. Now the recipe is adapted by restaurants across the world, though it's really a “special occasion” dish in Indian homes.
Butter chicken is prepared with marinated chicken that's first grilled and then served in a rich gravy made with tomato, butter, and a special spice blend as a base......
Unlike most Indian curries where the preparation of the base starts with a blend of onion and a ginger garlic paste cooked in oil, butter chicken uses tomato as a base and is cooked in butter, giving it a slightly sweet flavor. Cashews and honey add to the sweetness and Cream for richness of the dish....
In short, This is an amazingly delicious & mouthwatering recipe which makes you crazy for it & chicken lovers will never refuse to have it....
Follow the same process as shown & it'll turn out amazing....& enjoy it with your loved ones & plz share your precious comments....
Home made link.
• Homemade Ghee | Very S...
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