THE HEART OF MURG MAKHANI

 For the Marinated Chicken:

• Boneless Chicken (Preferably Thighs for Juiciness)
• Yogurt (Thick & Creamy)
• Lemon Juice
• Ginger-Garlic Paste
• Kashmiri Red Chili Powder (For Color & Mild Spice)
• Garam Masala
• Cumin Powder
• Salt
• Mustard Oil or Butter

 For the Creamy Butter Gravy:

• Butter (Generous Amount)
• Fresh Tomatoes – Pureed
• Cashew Nuts (For Richness)
• Ginger-Garlic Paste
• Kashmiri Red Chili Powder
• Garam Masala
• Fenugreek Leaves (Kasuri Methi)
• Fresh Cream
• Honey or Sugar (For Balance)
• Salt

Cooking Essentials:

• Charcoal (For Smoky Flavor)
• Fresh Coriander Leaves (For Garnish)
• Green Chilies (Optional)

 High-Quality Protein Source

• Chicken provides lean protein, essential for muscle growth, repair, and immunity.

 Rich in Antioxidants

• Tomatoes are packed with lycopene, an antioxidant that helps reduce inflammation and boost heart health.

 Good Fats for Energy

• Butter and cream provide healthy fats, essential for brain function and overall energy.

Supports Digestion & Metabolism

• Spices like ginger, garlic, cumin, and fenugreek aid digestion and boost metabolism.

 Bone Strength & Immunity Boost

• Cashew nuts and dairy ingredients provide calcium and magnesium, supporting bone health.

Murg Makhani, or Butter Chicken, was invented in the 1950s at Moti Mahal Restaurant in Delhi. The story goes that Kundan Lal Gujral, the founder, created this dish as a way to use up leftover tandoori chicken by tossing it in a buttery tomato gravy.

This accidental innovation soon became one of India’s most beloved dishes and gained international fame, making it a staple in Indian restaurants worldwide.

Butter Chicken is not just a dish; it is a symbol of North Indian culinary excellence, embodying royalty, comfort, and indulgence.