Butter Chicken with Curry
Murgh Makhani, or more commonly known as Butter Chicken comes from India, specifically from the City of Delhi. I was able to find out that this dish was first created in 1950, by a chef in a restaurant called the Moti Mahal, it started as leftover tandoori chicken and cooked in a rich buttery sauce with tomatoes, cream and spices.
Butter chicken has gotten so popular, because of its super easy approach to cooking the dish, and the amazing taste that it had. As the dish started in India, and moved to the UK, many restaurants started using it in their menus, and throughout time the UK people started adapting to it, and enjoying the dish.
I was able to find out that, Butter chicken can be adapted into many different forms, such as it being sweeter or even more creamier, due to local tastes and preferences. In Cookidoo, you can find many options of the same dish but in different sweeter, creamier and buttery tastes.
From tasting it, I was able to find out the dish is very creamy and buttery, and mildly spicy, however you can adapt the taste to your liking, just as we did. Alongside this, it has a great umami taste from the tomatoes, and slightly tangy.
Link to the recipe:
