Easy Butter Chicken recipe with cream instead of coconut milk. From Delhi, India.
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Indian Butter Chicken to me is a curry for beginners. It’s not complicated, it’s spicy but not too hot. A dish, really for everyone. Kundan Lal Gujral invented it in the first part of the 19th century, it is also known as Murgh Makhani. He landed in Delhi after the British partition of India in 1947 and sought out a home for his culinary talent. Thus began the world famous Moti Mahal restaurant.
This rich, creamy dish uses cream and butter instead of the usual coconut milk for a more creamy, silky curry. The spices are easy to find in most regular markets and are staples in an Indian grocery. You can also order spices online. Serve Butter Chicken with rice, crusty French bread or Mana’eesh. This dish makes great leftovers so make it on a weekend and enjoy during the week, just make rice and re-heat, weeknight easy.
Bon Appetit and Namaste Y’all!
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