This my no means is an authentic recipe. The original recipe was invented at a restaurant called Moti Mahal, Daryajang Delhi. The chef apparently used the day’s leftover Tandoori Chicken(bone-in), chopped it up, smothered the chicken pieces in a buttery creamy curry sauce which was named Murg Makhani what we know as Butter Chicken. The recipe when made with boneless pieces of chicken tikka instead of tandoori chicken is called Chicken Tikka Masala.
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The authentic recipe is a a two step process, grilling the chicken pieces (tandoori or tikka) and then adding it to the buttery sauce but, if you want a quicker recipe this one works beautifully.
This iconic dish has traveled across the globe and become signature of Indian cuisine specially in Indian restaurants. Loved by local Indians, Indian diaspora, tourists and practically everyone whose tried it. This recipe is a bit leaner and simpler.
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