বাটার চিকেন রেস্টুরেন্ট স্টাইল | Butter Chicken | Chicken Butter Masala | Chicken Recipe | Non Veg

রেস্টুরেন্ট স্টাইল বাটার চিকেন | Restaurent Styel butter chicken recipe bangla
বাটার চিকেন রেস্টুরেন্ট স্টাইল | Butter Chicken | Chicken Butter Masala | Chicken Recipe | Non Veg
How To Make Butter Chicken At Home | Restaurant Style Recipe
Restaurant Style Butter Chicken | बटर चिकन रेस्टौरंट जैसा | Homemade Chicken
Chicken Butter Masala | होटल जैसा चिकन बटर मसाला | Restaurant Style Instant Gravy
Butter Chicken Recipe | बटर चिकन आसानी से बनाएं घर पर | Butter Chicken at home
Butter 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
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