🍗 Butter Chicken: The Creamy King of North India
If there’s one dish that represents the soul of Punjabi cuisine, it’s Butter Chicken — or as locals lovingly call it, Murgh Makhani.
🌍 Region:
North India – Punjab
Born in Delhi but with roots that go deep into the heart of Punjab, Butter Chicken is one of those dishes that perfectly balances heat, creaminess, and that “just right” masala kick.
🧾 Ingredients (What Goes Into It):
- Marinated tandoori chicken (in yogurt & spices)
- Tomato puree
- Fresh cream
- Butter (generously!)
- Garam masala, kasuri methi, and a whisper of sugar
🧡 My Take on It :
There’s something downright delectable about butter chicken — a perfect harmony of flavors that hits your soul before your stomach.
It’s rich without being overbearing. Masaledaar but not spicy. And that silky, buttery gravy? It reminds me of a cozy pind-side dhaba in Punjab, where friends gather around a charpai, tear off pieces of soft, fluffy Naan (not naan bread!), and wipe the bowl clean. It’s not just a dish, it’s an experience.
🍽️ Best Paired With:
- Naan (not naan bread!)
- Jeera rice
- Lachha paratha (if you’re feeling indulgent)
📸 Food Photo:
🧠 Did You Know?
Butter Chicken was accidentally created in the 1950s in Delhi’s Moti Mahal restaurant when leftover tandoori chicken was tossed into a creamy tomato gravy to avoid food wastage — and boom! A legend was born.