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]
Creator Kundan Lal Gujral of Moti Mahal Delux [3][4]
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 developed by Moti Mahal Restaurant in Daryaganj, Delhi, India, owned by Kundan Lal Jaggi, Kundan Lal Gujral and Thakur Das Mago. Kundan Lal Gujral also founded the restaurant chain Moti Mahal Delux in late 1970s.[5]

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.[citation needed] Traditional preparations are typically more spicy and less sweet than preparations served abroad.[citation needed] 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.[citation needed]

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

History & Cuisine[edit]

Butter chicken was created by Chef Kundan Lal Gujral from Moti Mahal Delux. It was created as an alternative to the thick and spicy curries as in to serve the foreign guests and people not liking the spicy curry's.[citation needed] The butter was added as in to reduce the spiciness and thus was formed the Butter Chicken , It is usually served in a cream based curry with a marinated and tandoori chicken style cooked chicken.[citation needed] It is usually eaten with butter naan ; an indian flatbread and is served with onions and mostly garnished with coriander The popularity resulted in many variants to be formed. Butter chicken can be usually called as a part of the Indian Cuisine but was somewhat influenced with English Cuisine,[citation needed] As in this dish a cream based curry is used which is largely different with traditional Indian curry which is mostly made of coconut gravy and curd. The butter chicken became famous because of it great intense flavour with numerous herbs.[citation needed]

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. ^ Gujral, Monish (7 March 2013). On the Butter Chicken Trail: A Moti Mahal Cookbook (1.0 ed.). Delhi, India: Penguin India. ISBN 9780143419860. 
  4. ^ Hosking, Richard (8 August 2006). Authenticity in the kitchen : proceedings of the Oxford Symposium on food and cookery 2005 (1 ed.). Blackawton: Prospect Books. p. 393. ISBN 9781903018477. 
  5. ^ "Moti Mahal: Delhi’s Gastronomic Pearl – The Wall Street Journal". Retrieved 15 November 2014. 

Bibliography[edit]

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