Butter chicken (or murgh makhani) is part of the Indian cuisine, popular in countries all over the world. The origins of butter chicken can be traced back to Kundan Lal Gujral, a Hindu Punjabi, who ran a restaurant called Moti Mahal Delux in Delhi. Butter Chicken is regarded to have been first introduced by Moti Mahal in New Delhi. Butter chicken is usually served with naan, roti, parathas or steamed rice. It should not be confused with Chicken tikka masala, a similarly coloured Indian chicken dish that originated among the South Asian diaspora in the U.K..

Ingredients :

ginger, garlic
chicken
cumin
tomatoes, onions
ordinary chilli powder (2 spoons), turmeric powder
salt
coriander leaves, lime juice
butter
Ingredients for the garam masala :
patta, lavangam, krambu, periya seeragam, ellaka, melagu, sombu.
Fry the above in a heated pan and make a powder and use only a pinch of this while cooking.

Prepare the chicken in the same manner as a normal chicken masala. Use more tomatoes than usual. Add the garam masala while adding the other chilly powder. Add the butter at the end after the chicken is cooked. Serve with chapathi or rice.