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m Corrected origin of the dish based on sources to Peshawar, Pakistan.
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| cuisine = [[Punjabi Cuisine]]
| cuisine = [[Punjabi Cuisine]]
| alternate_name = Murgh makhani
| alternate_name = Murgh makhani
| country = [[India]]
| country = [[Pakistan]]
| region = [[Delhi]], [[North India]]<ref name=Hindustan>{{cite web|last1=Soofi|first1=Mayank Austen|title=Delhi’s original butter chicken|url=http://www.hindustantimes.com/food/delhi-s-original-butter-chicken/article1-569331.aspx|website=Hindustan Times|publisher=HT Media Ltd|accessdate=14 June 2015|ref=Hindustan}}</ref>
| region = [[Peshawar]], [[Pakistan]]<ref>{{cite web|url=http://www.indianstreetfoodco.com/blog/2016/8/8/origin-of-butter-chicken-indian-or-english|website=Indian Street Food Co.|accessdate=10 June 2017}}</ref>
| creator = Kundan Lal Gujral of [[Moti Mahal Delux|Moti Mahal]]<ref>{{cite book|last1=Gujral|first1=Monish|title=On the Butter Chicken Trail: A Dehli Darbar Cookbook|date=7 March 2013|publisher=Penguin India|location=Delhi, India|isbn=9780143419860|edition=1.0}}</ref><ref>{{cite book|last1=Hosking|first1=Richard|title=Authenticity in the kitchen : proceedings of the Oxford Symposium on food and cookery 2005|date=8 August 2006|publisher=Prospect Books|location=Blackawton|isbn=9781903018477|page=393|edition=1}}</ref>
| creator = Kundan Lal Gujral of [[Moti Mahal Delux|Moti Mahal]]<ref>{{cite book|last1=Gujral|first1=Monish|title=On the Butter Chicken Trail: A Dehli Darbar Cookbook|date=7 March 2013|publisher=Penguin India|location=Delhi, India|isbn=9780143419860|edition=1.0}}</ref><ref>{{cite book|last1=Hosking|first1=Richard|title=Authenticity in the kitchen : proceedings of the Oxford Symposium on food and cookery 2005|date=8 August 2006|publisher=Prospect Books|location=Blackawton|isbn=9781903018477|page=393|edition=1}}</ref>
| origin = [[Indian cuisine]]
| origin = [[Indian cuisine]]
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| other =
| other =
}}
}}
'''Butter chicken''' or '''''murgh makhani''''' ([[Hindi]]: मुर्ग़ मक्खनी) ({{IPA-hns|mʊrg məkʰniː|pron}}) is an [[Indian Cuisine|Indian dish]]<ref>Sam Sifton, [http://cooking.nytimes.com/recipes/1016754-butter-chicken Butter Chicken]</ref> of chicken in a mildly spiced curry sauce. It is served in India and abroad. The dish has its roots in [[Punjabi cuisine]] and was developed by the Moti Mahal restaurant in Daryaganj Delhi, India.<ref>{{cite web|url=http://blogs.wsj.com/indiarealtime/2011/12/22/moti-mahal-delhis-gastronomic-pearl|title=Dehli Darbar: Delhi’s Gastronomic Pearl – The Wall Street Journal|publisher=|accessdate=15 November 2014}}</ref>
'''Butter chicken''' or '''''murgh makhani''''' ([[Hindi]]: मुर्ग़ मक्खनी) ({{IPA-hns|mʊrg məkʰniː|pron}}) is a dish of the [[Indian subcontinent]] of chicken in a mildly spiced curry sauce. The dish has its roots in [[Punjabi cuisine]] and was developed by the Moti Mahal restaurant in [[Peshawar]], [[Pakistan]].<ref>{{cite web|url=http://www.indianstreetfoodco.com/blog/2016/8/8/origin-of-butter-chicken-indian-or-english|website=Indian Street Food Co.|accessdate=10 June 2017}}</ref>


==Preparation==
==Preparation==
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==History and cuisine==
==History and cuisine==
Kundan Lal Gujral, the owner of [[Moti Mahal Delux]], a restaurant in [[Delhi]], is often credited as the creator of butter chicken.<ref>http://www.outlookindia.com/website/story/what-if-kundan-lal-hadnt-hit-upon-butter-chicken/224774</ref>
Kundan Lal Gujral, the owner of [[Moti Mahal Delux]], a restaurant originating in [[Peshawar]], is often credited as the creator of butter chicken.<ref>http://www.outlookindia.com/website/story/what-if-kundan-lal-hadnt-hit-upon-butter-chicken/224774</ref>
As the story goes, he had developed tandoori chicken into a success in [[Peshawar]] but needed to find a use for extra chicken. He created a sauce using tomatoes, butter and cream for the chicken, and brought his invention to Delhi upon migrating from [[Pakistan]]. <ref>{{cite web|url=http://www.indianstreetfoodco.com/blog/2016/8/8/origin-of-butter-chicken-indian-or-english|website=Indian Street Food Co.|accessdate=10 June 2017}}</ref>

==See also==
==See also==
{{portal|Food|India}}
{{portal|Food|India}}
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{{Indian dishes}}
{{Indian dishes}}
{{Pakistani dishes}}
{{Foods featuring butter}}
{{Foods featuring butter}}
{{Chicken}}
{{Chicken}}

Revision as of 00:46, 10 June 2017

Butter Chicken
Butter Chicken
Alternative namesMurgh makhani
Place of originPakistan
Region or statePeshawar, Pakistan[1]
Created byKundan Lal Gujral of Moti Mahal[2][3]
Main ingredientsButter, chicken

Butter chicken or murgh makhani (Hindi: मुर्ग़ मक्खनी) (pronounced [mʊrg məkʰniː]) is a dish of the Indian subcontinent of chicken in a mildly spiced curry sauce. The dish has its roots in Punjabi cuisine and was developed by the Moti Mahal restaurant in Peshawar, Pakistan.[4]

Preparation

Chicken is marinated for several hours in a cream, yogurt and spice mixture. The spices may include garam masala, ginger, garlic, 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. It is served in a mild curry sauce that includes butter. There are many variations on the composition and spicing of the sauce. Spices may include asafoetida, cumin, cloves, cinnamon, coriander, pepper and fenugreek (Punjabi/Hindi: kasuri methi). Cream may be used in the sauce or as a garnish. Cashew paste may be used as a thickener.

Garnishes can include butter, cream, green chillies, coriander, and fenugreek.

History and cuisine

Kundan Lal Gujral, the owner of Moti Mahal Delux, a restaurant originating in Peshawar, is often credited as the creator of butter chicken.[5] As the story goes, he had developed tandoori chicken into a success in Peshawar but needed to find a use for extra chicken. He created a sauce using tomatoes, butter and cream for the chicken, and brought his invention to Delhi upon migrating from Pakistan. [6]

See also

References

  1. ^ Indian Street Food Co. http://www.indianstreetfoodco.com/blog/2016/8/8/origin-of-butter-chicken-indian-or-english. Retrieved 10 June 2017. {{cite web}}: Missing or empty |title= (help)
  2. ^ Gujral, Monish (7 March 2013). On the Butter Chicken Trail: A Dehli Darbar Cookbook (1.0 ed.). Delhi, India: Penguin India. ISBN 9780143419860.
  3. ^ 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.
  4. ^ Indian Street Food Co. http://www.indianstreetfoodco.com/blog/2016/8/8/origin-of-butter-chicken-indian-or-english. Retrieved 10 June 2017. {{cite web}}: Missing or empty |title= (help)
  5. ^ http://www.outlookindia.com/website/story/what-if-kundan-lal-hadnt-hit-upon-butter-chicken/224774
  6. ^ Indian Street Food Co. http://www.indianstreetfoodco.com/blog/2016/8/8/origin-of-butter-chicken-indian-or-english. Retrieved 10 June 2017. {{cite web}}: Missing or empty |title= (help)

Bibliography

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