Butter Chicken is coloured orange with boneless and skinless chicken thigh. The sauce is ambrosial, with an exquisite smell. I do not know much about the sauce but it is the best part as it is the flavour of the dish, you can also it on different spice levels such as, mild, medium or hot. While it’s temperature’s hot, it can burn your tongue, of course, which is why I prefer it warm, with a tiny amount of mint scattered on top. Butter chicken can also be served with roasted veggies, rice and garlic bread. 
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