Butter chicken

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Butter Chicken
Chicken makhani.jpg
Butter Chicken
Alternative names Murgh makhani
Place of origin India[1]
Region or state Delhi[2]
Main ingredients Chicken, butter
Cookbook:Butter Chicken  Butter Chicken

Butter chicken or murgh makhani is a classic staple of Indian Cuisine, readily available both in its country of origin and abroad in many Indian restaurants. The dish's flavour profile has its background in Punjabi cuisine and was invented by Kundan Lal Gujral, founder of the restaurant chain Moti Mahal Delux in the 1920s.[3]

Preparation[edit]

Butter chicken is typically served with chicken on the bone in India and served off the bone in the United States, United Kingdom and other regions outside of India. Traditional preparations are typically more spicy and less sweet than preparations served abroad. Chicken is marinated overnight in a yogurt and spice mixture which usually includes garam masala, ginger, garlic paste, lemon or lime, pepper, coriander, cumin, turmeric and chili.

The chicken is usually cooked in a tandoor (traditional clay oven), but may be grilled, roasted, or pan fried in less traditional preparations. The gravy is made by heating fresh tomato, garlic, and cardamom together which is then pureed after cooling. Butter, Khoa and a varying blend of spices, usually including asafoetida, cumin, cloves, cinnamon, coriander, pepper, fenugreek (Urdu/Hindi: Qasuri Methi) are added. Cream may be used as a primary ingredient or as a means of finishing the dish. Cashew paste is a frequent addition as a thickening agent.

Garnishes include butter, cream, green chillies, coriander, and Qasuri Methi.

See also[edit]

References[edit]

  1. ^ "Butter Chicken/Murgh Makhani". Playful Cooking. Retrieved 17 October 2014. 
  2. ^ "Delhi’s original butter chicken – The Hindustan Times". Retrieved 17 October 2014. 
  3. ^ "Moti Mahal: Delhi’s Gastronomic Pearl – The Wall Street Journal". Retrieved 15 November 2014. 

Bibliography[edit]

External links[edit]