Roasted chick’n in a creamy curried tomato sauce.
Short History: Butter Chicken was created in the 1950’s in a restaurant called Moti Mahal in Delhi, India, and was created by the owner, Kundan Lal Jaggi. According to him, he created it by chance when he mixed leftover Tandoori chicken in a tomato gravy rich in butter and cream. “Butter Chicken” was first published in a cookbook in 1975 and was called Murgh Makhani. The English name “Butter Chicken” was not used until Gaylord Indian Restaurant in Manhattan began using the dish. This Butter Chick’n dish from The Vegan Taste will provide you with Vitamins C & K, folate, potaasium, and more!
Reheating Instructions: Warm in a pan over medium heat
“Yes, please! It tasted just like the Butter Chicken I used to love at the Indian restaurant :)” – Denise Bu. from Tempe
“The creamy coconut and tomato sauce was delicious!” – Terri Cu. from Phoenix
“First bite I thought it tasted pretty good but then as I continued to eat the taste compounded and intensified and elevated to amazing. I was savoring this for a long while after dinner.” – M Cathy Ma. from Glendale