This is the creamiest Indian butter chicken recipe you ever had. But, can you guess how this delicious curry originated. Of course, it’s not a traditional Indian food. Well, let me tell you a story. A famous restaurant in Dehli, India called Moti Mehal was run by Kundan Lal Gujral in 1950’s. He created this dish out of need. He needed a essential way to utilise leftover grilled chicken tikka, which would dry out if not served immediately. So, he used them cleverly in a tomatoey and buttery gravy to create what we call today, butter chicken or Chicken Makhani. Indeed, necessity is mother of all delicious food inventions.
Tip for Butter Chicken
You can use tinned, fresh or puréed tomato. I took three tomato and liquidized it with half cup of water to make my purée.
You can use almonds instead of cashew or you may skip the nuts altogether and add extra cream. *I have already mentioned other alternative for Tandoori masala in recipe card.
You can also use your leftover Tandoori or Tikka chicken to make butter chicken.
We soak the skewer to prevent burning of wood. Wet wooden stick will not catch fire over direct flame.
Grilling chicken on direct flame is optional because it takes extra time and effort. So if you skip it, you may cook and smoke un-skewered chicken and follow rest of the recipe as it is.
The step of smoking chicken is a must for best flavours.