Butter chicken or murgh makhani is an Indian dish from the Punjab region popular in countries all over the world that have a tradition of Indian restaurants. While the dish's general recipe is well known, the actual flavour can vary from restaurant to restaurant even within Delhi. Butter chicken is usually served with naan, roti, parathas or steamed rice. Making Butter Chicken
It is a dish made by marinating a chicken overnight in a yoghurt and spice mixture usually including garam masala, ginger, lemon or lime, pepper, coriander, cumin, turmeric, chilli, methi and garlic. It is in some ways similar to Chicken Tikka Masala. The chicken is then roasted or baked.
Makhani sauce is made from butter, tomatoes, almonds and various spices, often including cumin, cloves, cinnamon, coriander, pepper, fenugreek and sometimes cream. Once the sauce is prepared, the marinated and roasted chicken is chopped and added to it.
Legend has it that a customer walked in a Delhi restaurant late at night when all dishes were finished, so the chef just threw a leg of tandoori chicken in a gravy of butter and tomatoes and some mild spices. The dish was loved and became a regular fare