BUTTER CHICKEN OR MURGH MAKHANI
This is the most glorious curry dish of them all. The authentic Butter Chicken or Murgh Makhani (Makhani means Buttery) is the most ordered restaurant dish in India. One of the reasons for that is- it's awfully hard to replicate its flavors at home and most importantly, its signature bright Orange color, without the use of food coloring.
The Butter Chicken is the quintessential restaurant dish and that's also because it was born out of a restaurant. The Chefs at Moti Mahal Restaurant in New Delhi, found themselves with leftover Tandoori Chicken at the end of every day. They were bored of the same chicken over & over again and came up with a sweet tomato gravy & threw in the Tandoori Chicken. The dish was so popular with the staff that the restaurant added it to the menu where it went on to become their signature dish. Thus the Great Indian Butter Chicken was born.
The bright orange color has been achieved by sauteing the tomatoes in Butter and Garlic till the red color deepens, and then pureeing it. If you puree the tomatoes directly you'll land up with a pale pink puree that won't give you its signature color.
Traditionally the recipe was made using bone-in Tandoori Chicken but with the popularity of boneless chicken, the butter chicken went boneless too. Here, ive used my CHICKEN TIKKA recipe from my previous posts (I promised you a curry dish, remember? )
Alternatively, you can sub the Chicken with Paneer or Veggies to make a Vegetarian Makhani.
Full credits to my favorite chef, the amazing @chefharpalsokhi. I've used his recipe as the base of my dish & his tips and tricks to make the perfect #keto Butter Chicken.
SWIPE RIGHT FOR INGREDIENTS &DIRECTIONS
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