Tandoori chicken in a mild, buttery tomato gravy, created in Delhi by Punjabi refugees from Peshawar.
History
Butter chicken was created in the 1950s at Moti Mahal in Delhi, by Kundan Lal Gujral and his team. They simmered leftover tandoori chicken in a tomato, butter and cream gravy so it would not go to waste.
Why it exists
It was invented to reuse dry tandoori chicken, and the rich sauce made a Punjabi comfort food famous around the world.
Ingredients
- Chicken
- Yogurt
- Tomatoes
- Butter
- Cream
- Kasuri methi
- Ginger-garlic
- Kashmiri chilli
- Garam masala
How it's made
- Marinate chicken in yogurt and spices and roast in a tandoor
- Cook tomatoes with ginger, garlic and chilli, then blend smooth
- Simmer the sauce with butter
- Add the roasted chicken
- Finish with cream and kasuri methi
how to eat it
Serve & eat
With naan.
Ratings & notes
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