Butter Chicken, or Murgh Makhani, originated in 1950s Delhi at Moti Mahal restaurant, where chefs repurposed leftover tandoori chicken in a rich tomato-butter sauce. This creamy, mildly spiced curry has become India’s most famous export, paired perfectly with fluffy naan.

Ingredients (serves 4):

• Chicken Marinade: 800g boneless thighs, yogurt, lemon, garlic, ginger, garam masala, turmeric, chili powder
• Sauce: 2 tbsp butter, onion, garlic, ginger, tomatoes (or puree), cashews, cream, spices (cumin, coriander, fenugreek)
• Naan: 400g flour, yogurt, yeast, milk, baking powder (or use store-bought)

Step-by-Step Instructions:

1. Marinate chicken for at least 2 hours (overnight best), then grill or bake until charred.
2. For sauce: Sauté onions in butter, add spices, garlic, ginger, then tomatoes and cashews; simmer and blend smooth.
3. Add cream, more butter, and cooked chicken; simmer gently.
4. For naan: Mix dough, let rise, roll out, cook in hot skillet or oven until puffed.
5. Garnish curry with cream and cilantro; serve with naan and rice.

Tips: Tandoori-style charring adds authentic smokiness; adjust spice for mild heat.