By Leslie Brenner
The Indian dish murgh makhani — also known as butter chicken — is one of our favorite things to eat in the universe. Rich, creamy and warm with spices, it’s perfect for enjoying with friends or family on a Sunday evening.
Our recipe is based on on one by Delhi-based chef, restaurateur and author Monish Gujral, whose grandfather created the dish in 1920. Over the years we’ve streamlined and refined it; chef Gujral has given it his stamp of approval.
Serve it with basmati rice, and — if you want to get fancy — cucumber raita, coriander chutney and a green vegetable such as sautéed spinach or buttered peas (go ahead — use frozen ones!).
Our recipe serves four to six, but it’s wonderful reheated and served the next day or later that week, so it’s worth making even if you’re just one or two.