Indian food is associated with celebrations and happiness. It is a means of uniting people as the Indians are world famous for their rich heritage and the rich cuisine. The food is an indispensable part of the culture and has its presence felt throughout the world. You can be in any part of the world but you are sure to find an Indian Restaurant catering your urge of the lip smacking and irresistible dishes. The Punjabi food is in particular relished by many and is a true symbolism of the vibrant tradition of the state. The food is sure to leave you wanting for more. Butter Chicken is a hot favourite in the Indian Restaurants in Australia.

It is also popularly known as Murg Makhani. It is very prominently placed in the menus of the leading eating places. Its taste varies from one restaurant to another depending which part of the world you are in.

About Butter Chicken:-

It is very popular in Indian state called Punjab.

It can be spotted being served in dhabas or the stalls that are street side.

It is known for its creamy texture, soft, juicy chicken and buttery sauce.

The preparation involves marinated chicken which has been kept during the night covered in a spicy yogurt rub.

The sauce is prepared with tomatoes, butter, spices and almonds and additional ingredients.

Conventionally the chicken is made in clay oven or tandoor for the authentic aroma and taste.

Several recipes have a blend of several aromatic herbs and does not use tomato, as per the requirement.

While the others uses finely chopped tomatoes while pan-frying the chicken.

It can be easily prepared at home.

There is definitely something so incredible about the dish, that if eaten once you are sure to become a fan. The taste, the visual appeal and aroma is to die for.

It is definitely high on calories in take as it is prepared and served in butter. A large quantity of butter goes into the making as the name suggests but this is the secret to its mouth watering appeal. Traditionally butter chicken is made using tandoori chicken. Fine pieces of boneless chicken torn away from the tandoori chicken and later it is allowed to cook in gravy that is tomato based.
The Murgh Makhani would be incomplete without the wide assortment of spices and herbs. The gravy can be medium or very hot in spiciness. Its foundation can be traced back to the rule of Mughal Empire in India. It was invented in Delhi by a kitchen staff member of Moti Mahal, a popular restaurant. The fundamental recipe has remained essentially the same but the flavors have changed with times. It is served with Indian breads like naan, paranthas, roti or steamed rice.

The food item is a must try when visiting an Indian Restaurant and it is definite to leave you wanting for more. Such is the magic of this recipe.