Butter chicken
 Butter chicken |
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| Origin | |
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| Alternative name(s) | Murgh makhani |
| Place of origin | Pakistan/India |
| Region or state | Punjab,Pakistan,Punjab/ |
| Creator(s) | Thousand years old |
| Details | |
| Main ingredient(s) | Chicken, Butter |
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| This article is part of the series |
| Pakistani cuisine پاکستانی پکوان |
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Ingredients
Main dishes • Desserts • Bread • Drinks • Snacks • Spices • Condiments • Sweets & desserts |
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See also
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 Pakistan portal |
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| This article is part of the series |
| Indian cuisine |
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Regional cuisines
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Ingredients and types of food
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Butter chicken (or murgh makhani) is part of the Pakistani cuisine & Indian cuisine, popular in countries all over the world. The origins of butter chicken can be traced back to a Punjabi restaurant called Moti Mahal in Delhi. Butter Chicken is regarded to have been first introduced by Moti Mahal in Daryaganj, Delhi. It's also believed that Butter Chicken has been eaten in India for more than a thousand years. Butter chicken is usually served with naan, roti, parathas, roomali roti or steamed rice. It should not be confused with chicken tikka masala, a similarly coloured Indian chicken dish that originated among the South Asian diaspora in the U.K.
The global chain of restaurants called Moti Mahal are not directly linked to the original restaurant in Daryaganj.
[edit] Preparation
Legend has it that Butter Chicken was hastily prepared by a Delhi Eatery chef post dinner time for a harried VIP customer who wanted "some" Chicken dish. The chef had only half of a Tandoori Chicken which he tossed with liberal amounts of butter, tomato and garam masalas to come up with the earliest version of "Butter Chicken". He later improvised to make this a regular feature of the menu.
Though various versions exists for the recipe, typically dressed chicken (with or without bones) is marinated overnight in a yogurt and spice mixture usually including garam masala, ginger, garlic paste, lemon or lime, pepper, coriander, cumin, turmeric and chili. The chicken is traditionally cooked in a tandoor, but can also be grilled, roasted or pan fried. The sauce, is made by heating and mixing butter, tomato puree, and various spices, often including cumin, cloves, cinnamon, coriander, pepper, fenugreek and fresh cream. Cashew paste can also be added, and will make the gravy thicker. Of all the spices added to the dish it is dried fenugreek leaves (Urdu/Hindi: Qasuri Methi) that makes the greatest contribution to the characteristic flavour of the dish. Once the sauce is prepared, the prepared chicken is chopped and cooked until the gravy and chicken have blended. The dish may be garnished with white butter, fresh cream, sliced green chillies and Qasuri Methi.[1] Lahore which was the Cultural Capital city of Punjab and many find it that it was originated from Lahore, and within thousand of years came to England.
[edit] Bibliography
- Curry Club Tandoori and Tikka Dishes, Piatkus, London — ISBN 0749912839 (1993)
- Curry Club 100 Favourite Tandoori Recipes, Piatkus, London — ISBN 07499149 & ISBN 0749917415 (1995)
- India: Food & Cooking, New Holland, London — ISBN 978-1845376192 (2007)
[edit] References
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