I love it when I see chefs from places other than the Indian sub-continent state that they make great ‘Indian’ food.
True butter chicken for the soul
The pick of the lot is Gordon Ramsay. I have tried his butter chicken. Let me give you an honest and brutal opinion like he does so famously on Twitter: ‘It was horrendous’. Just because you get the colour of the dish right, it does not mean the dish is right. Please stop trying and learn how it is done.
Butter chicken, like chicken tikka masala, is one of the most popular Indian curries in the world, for all the right reasons. It is also popular by its Hindi name - Murgh Makhani.
The taste of the creamy, bright-coloured masala with chunks of grilled chicken is an unforgettable one. I love to eat mine with some soft rumali rotis, though you can have it with any kind of Indian flatbread. Like its north Indian origins and name suggests, good quantities of butter go into the making of this dish.
So how do you actually make it? Here is a tried, tested formula that I use. And believe me, everyone who has had it, loves it. This recipe ideally will feed 2-3 people.
For makhani gravy
How do you make it?
Now this will get you the real Indian butter chicken. It is mild, tangy, delicious and not the abomination that you get in most stores.