Let’s talk about a dish that needs no introduction but absolutely demands respect: Butter Chicken (Murgh Makhani). It is arguably the most famous Indian dish on the planet. Because of its massive popularity, however, it is also the most frequently butchered dish. Too often, it is reduced to a bland, artificially colored, overly sugary syrup. At Baba Chicken, we firmly believe we serve the Best Butter Chicken in Surrey, and we want to pull back the curtain on exactly how we do it.
The Origin of Murgh Makhani
To understand how to make a great butter chicken, you have to understand its origins. The dish was invented in Northern India as a way to repurpose leftover tandoori chicken. Chefs would simmer the charred, smoky chicken pieces in a rich tomato and butter gravy to soften them up. The result was a culinary masterpiece — a perfect marriage of smoky, tangy, savory, and rich flavors.
Our Philosophy: No Shortcuts
Claiming to have the Best Butter Chicken in Surrey is a bold statement, but it is one we back up with our process. Great butter chicken requires two distinct steps, and you cannot rush either of them.
Step 1: The Tandoori Chicken You cannot boil raw chicken in a tomato sauce and call it butter chicken. That is a cardinal sin in our kitchen. Our process begins with authentic baba chicken. We marinate bone-in chicken in spiced yogurt and roast it in the tandoor until it achieves a slight char. That smokiness is the backbone of the final dish.
Step 2: The Makhani Gravy Makhani translates to “buttery.” But a great gravy isn’t just about dumping butter into a pan. We start with fresh, highly acidic tomatoes — no canned shortcuts. We cook them down for hours until the acidity mellows into a deep, natural sweetness. We then introduce a specific blend of spices, most notably kasuri methi (dried fenugreek leaves), which provides an essential earthy bitterness that cuts through the richness. Finally, we finish the sauce with real butter and heavy cream, blending it until it reaches a velvety, luxurious texture.
The Taste Test
When you order this dish at our Surrey or Edmonton locations (yes, it is a star on the baba chicken edmonton menu as well), the experience should be multi-dimensional. First, you taste the creamy richness of the gravy. Then, the tangy sweetness of the tomatoes hits your palate, followed immediately by the earthy spices. Finally, you bite into the chicken and get that unmistakable smoky tandoor flavor. It is a symphony of tastes that cannot be replicated with a pre-made paste.
How to Enjoy It
To truly appreciate the Best Butter Chicken in Surrey, you need the right accompaniments. Do not eat it with a spoon. Tear off a piece of our fresh, blistered naan, scoop up a generous amount of the gravy and chicken, and eat it with your hands. If you prefer rice, our fragrant basmati acts as the perfect sponge to soak up the luxurious sauce.
We invite you to come in and put our bold claim to the test. Taste the dedication, the history, and the uncompromising quality that goes into every bowl.