Learn how to make Butter Chicken, a heavenly chicken gravy recipe by Chef Varun Inamdar.Butter Chicken is probably one of the most popular Indian chicken recipes liked by all & hence chef Varun Inamdar brings to your kitchen, your favorite delicacy from the restaurant. So watch and learn how to make butter chicken at home only on Get Curried.How to Cut & Clean Chicken - https://www.youtube.com/watch?v=KNItrTcThiIIt serves 4-5 people.Ingredients For the chicken 300 gms Chicken breast boneless1 tbsp Ginger garlic paste1 tbsp Red chilli powderSalt to tasteOil to pan fryFor the gravy500 gms roughly slit tomatoes100 gms roughly cut onions1 tbsp garlic paste50 gms cashew1 tsp kasoori methi1/2 tsp garam masala4 tbsp sugar2 tbsp kashmiri chilli powder5 tbsp butter3 tbsp cream2 tbsp malt vinegar / 1.5 tbsp White VinegarSalt to tasteMethod- Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt and keep it aside for 15 to 20 minutes- In a pan heat, some oil then fries the marinated chicken pieces in it, once done place it into a bowl.- In the same pan add onion, oil, a spoonful of butter and once the onions are cooked add tomatoes and cashew nuts- Add some water and garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder. Evenly mix it and let it simmer for 15-20 minutes- Churn the mixture into a fine puree.- Strain it back into the same pan make sure there is minimal wastage.- Add butter, cream, chicken and kasoori meethi and let it simmer for 5-7 minutes.- Garnish it with cream and kasoori meethiButter Chicken is ready to be served!#ButterChicken #ChickenRecipe #GetCurried #TheBombayChef #VarunInamdar #ChickenGravy #ChickenMainCourseRecipe #IndianRecipe Host: Varun InamdarCopyrights: REPLSubscribe and Get Regular Updates: http://bit.ly/SubscribeToGetCurriedhttps://www.facebook.com/GetCurriedhttps://twitter.com/Get_Curriedhttps://instagram.com/getcurriedButter chicken curry or murg makhani is a curry of chicken in a spiced tomato, butter and cream sauce. It originated in India as a curry.The curry was developed in 1947 by the founders of the Moti Mahal restaurant in Delhi, India. The curry was made "by chance" by mixing leftover chicken in a tomato gravy, rich in butter and Cream In 1974, a recipe was published for "Murgh Makhani (Tandoori chicken cooked in butter and tomato sauce)". In 1975, the English phrase "butter chicken" curry first appeared in print, as a speciality of the house at Gaylord Indian restaurant in Manhattan. In Australia and New Zealand, it is also eaten as a pie filling. The curry is common in India and many other countries