why is it called butter chicken

Butter chicken originated from Northern India in 1948. Created

by Kundan Lal Gujral, you may notice that Butter Chicken
(known as murgh makhani — chicken with butter), is similar to
British tikka masala.

Prepared in a buttery gravy with the addition of cream gives the

curry sauce a silky smooth rich texture. Most restaurants are
known to add in copious amounts of butter, which as a result
can leave you feeling bloated or ill from the slick of grease.

However, we found while recipe testing that we prefer to start

the sauce off in Ghee (clarified butter, or you can use a
combination of half regular butter and half oil).

Adding cream at the end of cooking provides enough of that

richness you look for in an authentic butter chicken. Our less
oily version leaves you feeling good and satisfied.