I'm going to share the recipe of "Butter Chicken" 
You know 
what's the most searched recipe world wide? 
"Butter Chicken" 
I didn't know that! 
So I thought, when it is the most searched recipe, 
So i'm going to share this recipe. 
like how I learnt it. 
I learnt it from My Mom and I'll 
Share you that recipe. 
I hope you like it. 
So , let's Start, 
In a pan, add tomatoes, 
onion, 
garlic, 
ginger, 
degi red chilli powder. 
In whole spices we'll add, 
cloves, 
cinnnamon, 
bay leaf, 
& black pepper corns 
and then butter. 
We just have to cook a little. If it get's the colour then 
will ruin the gravy. 
Because, 
the colour that you want in the gravy is not from the browning of the onion, 
It's purely from the tomato and the degi red chilli powder. 
Green Cardamom. 
Butter Chicken has a 
lot of theories, conspiracy theories. 
The most common theory is that, 
at someone's place, I won't take the name. At someone's place 
there was a lot of leftover Tandoori Chicken, so he got tensed 
that if I re-heat it in the Tandoor, so it'll dry out completely. 
So, what should we do? 
We started tossing 
The leftover Taandoori Chicken, with or without the bone 
in some tomato sauce. 
In then later, due to tandoori chicken being dry, we 
started adding more cream, ghee 
and even butter for the richness. 
Now you have to add water 
and after adding water, 
little more butter. 
I mean, it's Butter Chicken. 
Add  add....😋 
It's allowed here. It's Butter Chicken after all. 
So, it's the base gravy. 
Once the base gravy is ready, 
You have to put tandoori chicken into it. U hv to add leftover 
tandoori chicken. 
Ideally, 
Old tandoori chicken is sauteed and added. 
Then it gradually indulges in the gravy 
and get's interesting. 
But, 
If you want to do a fresh chicken tikka, do a fresh tikka... 
and then put it in it. 
But, 
classically.. 
Butter Chicken was always 
a way of 
recycling. 
And.. 
salt. 
Butter Chicken is not a historical dish considering, 
India's 
recorded food history is 
around 4000-4500 years old. Butter Chicken 
is around 
60-70 years old. Because, tomatoes came late to India... 
And secondly Butter Chicken is the post 
partition dish. That's what they say. 
And just because it was a mild dish, 
so it became Chicken Tikka Masala 
and went to Britain. 
But it is a very recent dish 
in the Indian Culinary History. 
And sometimes, 
I feel weird that this recent dish has 
eclipsed the 5000 year old 
food history. 
Nice! 
So minimum 15 minutes. 
Tomatoes will get soft in 15 minutes 
and after that only 
it makes sense to blend. 
Now strain it. Okay! 
No Rocket Science! 
It's a good beginning. 
The story has just started. 
So if the beginning is good, the end will also be good....❤️ 
Butter 
In the butter, we'll add 
We'll start cooking as it melts. 
Chilli, 
little bit of coriander 
Saute it 
a little. 
Add Cream... 
For the sweetness, many people add sugar, 
other's add honey. I'm obviously on the honey 
side of things. 
Again, 
a lot of people will put Chicken Tikka, but actually, 
leftover Tandoori Chicken, just shred it 
and add it ... 
Just shredded 
Tandoori Chicken 
This will smells so good...😌
U have to just remove cashews from it. 
But the most intresting part that she (my mom) used to do, 
She used to add just one drop of 
kewra water 
So, from this, 
you don't get the aroma of kewra. 
But, 
the flavours get rounded up. So just one drop in like 
three portions. 
That's all. 
Wow! Look at the shine now...(that u have made with heart❤️😍) 
Beautiful naa!! 
Now taste. 
Very nice!👍 
Add someToasted dry fenugreek leaves !!

Now, enjoy your dish!!