Visit India and you are bound to have this mildly spiced curry called Butter Chicken or Murgh Makhani. It is undoubtedly one of the most popular Indian dishes across the world too.
The flavor comes from the use of spices and the rich and creamy tomato sauce.
I have seen different variants to the dish. Some where the creamy sauce is cooked with tandoori chicken(i.e the chicken is grilled/cooked before adding to the tomato sauce) and some, where boneless chicken is added to the sauce and cooked along with it. But, I took Chef Sanjeev Kapoor’s never-failing recipe! And I’m glad with the result.
I’m participating in the #AtoZChallenge and I’m posting 26 easy Chicken Recipes making your mouths water and tempting you to cook up a storm! My sole aim is to make my husband miss my food (and me of course) as he is away since nine months. Perks of being an Army Officer!
I hope you come back again tomorrow!
Meanwhile, here are 26 Army Wife stories to read on my Tomato Blog!
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