Butter chicken: Difference between revisions

Butter chicken
Alternative names	Murgh makhani
Place of origin	India
Region or state	Delhi
Created by	Kundan Lal Jaggi
Main ingredients	Butter, tomatoes, chicken
	Cookbook: Butter chicken; Media: Butter chicken;

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Revision as of 02:50, 30 October 2017

Butter chicken or murgh makhani (Hindi: मुर्ग़ मक्खनी) (pronounced [mʊrg məkʰniː]) is a dish from Britain of chicken in a mildly spiced curry sauce.

History and cuisine

The dish has its roots in Punjabi cuisine. It was developed by an Indian, Kundan Lal Jaggi, a Punjabi Hindu restaurateur,^[8] who was the founder of Moti Mahal Delux restaurant in Delhi, India.^[9]^[10]^[11]^[12]^[13]^[14]

The dish was created by Jaggi at his restaurant in Delhi in the 1950s.^[15] The dish was made by mixing the leftover chicken in a tomato gravy, rich in butter and cream and served as such. ^[16]

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.

References

^ Delhi’s original butter chicken
^ Laura Siciliano-Rosen. "Delhi Food and Travel Guide: The inside scoop on the best North Indian foods".
^ Gujral, Monish (7 March 2013). On the Butter Chicken Trail: A Dehli Darbar Cookbook (1.0 ed.). Delhi, India: Penguin India. ISBN 9780143419860.
^ 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.
^ "Origin of Butter Chicken – Indian or English?". Indian Street Food Co. Retrieved 10 June 2017.
^ Gujral, Monish (7 March 2013). On the Butter Chicken Trail: A Dehli Darbar Cookbook (1.0 ed.). Delhi, India: Penguin India. ISBN 9780143419860.
^ 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.
^ Laura Siciliano-Rosen. "Delhi Food and Travel Guide: The inside scoop on the best North Indian foods".
^ Gujral, Monish (20 Mar 2013). The Moti Mahal Cookbook. Penguin Books India. ISBN 9780143419860.
^ "On a journey's trail". The Hindu. 28 November 2009.
^ Bararia, Anu. "Had I not re-invented the brand, Moti Mahal would have become a thing of the past than a legacy to the future". India Hospitality Review. Retrieved 29 June 2012.
^ "Restaurant chain Moti Mahal Deluxe opens outlet in Shimla". Himachal Live News. Retrieved 17 July 2010.
^ Akhtar, Nazia (3 November 2009). "Moti Mahal brings Mughalia cuisines to Kashmir". Greater Kashmir Srinagar.
^ "Famous Indian Restaurant Moti Mahal Tandoori Franchise Open in Oman". Franchise Mart.
^ Delhi’s original butter chicken
^ http://www.outlookindia.com/website/story/what-if-kundan-lal-hadnt-hit-upon-butter-chicken/224774

Bibliography

Curry Club Tandoori and Tikka Dishes, Piatkus, London — ISBN 0-7499-1283-9 (1993)
Curry Club 100 Favourite Tandoori Recipes, Piatkus, London — ISBN 0-7499-1491-2 & ISBN 0-7499-1741-5 (1995)
India: Food & Cooking, New Holland, London — ISBN 978-1-84537-619-2 (2007)

[1] Delhi’s original butter chicken

[2] Laura Siciliano-Rosen. "Delhi Food and Travel Guide: The inside scoop on the best North Indian foods".

[3] Gujral, Monish (7 March 2013). On the Butter Chicken Trail: A Dehli Darbar 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] "Origin of Butter Chicken – Indian or English?". Indian Street Food Co. Retrieved 10 June 2017.

[6] Gujral, Monish (7 March 2013). On the Butter Chicken Trail: A Dehli Darbar Cookbook (1.0 ed.). Delhi, India: Penguin India. ISBN 9780143419860.

[7] 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.

[8] Laura Siciliano-Rosen. "Delhi Food and Travel Guide: The inside scoop on the best North Indian foods".

[9] Gujral, Monish (20 Mar 2013). The Moti Mahal Cookbook. Penguin Books India. ISBN 9780143419860.

[10] "On a journey's trail". The Hindu. 28 November 2009.

[11] Bararia, Anu. "Had I not re-invented the brand, Moti Mahal would have become a thing of the past than a legacy to the future". India Hospitality Review. Retrieved 29 June 2012.

[12] "Restaurant chain Moti Mahal Deluxe opens outlet in Shimla". Himachal Live News. Retrieved 17 July 2010.

[13] Akhtar, Nazia (3 November 2009). "Moti Mahal brings Mughalia cuisines to Kashmir". Greater Kashmir Srinagar.

[14] "Famous Indian Restaurant Moti Mahal Tandoori Franchise Open in Oman". Franchise Mart.

[15] Delhi’s original butter chicken

[16] ttp://www.outlookindia.com/website/story/what-if-kundan-lal-hadnt-hit-upon-butter-chicken/224774

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-'''Butter chicken''' or '''''murgh makhani''''' ([[Hindi]]: मुर्ग़ मक्खनी) ({{IPA-hns|mʊrg məkʰniː|pron}}) is a dish from the [[Indian subcontinent]] of chicken in a mildly spiced curry sauce.
+'''Butter chicken''' or '''''murgh makhani''''' ([[Hindi]]: मुर्ग़ मक्खनी) ({{IPA-hns|mʊrg məkʰniː|pron}}) is a dish from  [[Britain]] of chicken in a mildly spiced curry sauce.
 ==History and cuisine==

v t e Foods featuring butter
Foods	Béchamel sauce Bread and butter pudding Butter chicken Butter pecan Butter tart Butter cake Butter cookie Butter pie Butter salt Butter tea Butterbrot Buttercream Butterscotch Buttery (bread) Chicken Kiev Cookie butter Croissant Danish Gooey butter cake Hard sauce Pain aux raisins Pozharsky cutlet Shortbread Smørrebrød
List articles	List of butter dishes

v t e Chicken
As poultry	As food Dishes Breeds Capon Poularde Poussin Broiler
Terminology	List of chicken colours List of poultry feathers
Husbandry	Battery cage Free range Furnished cages Yarding Chicken tractor Poultry farming Broiler industry Beak trimming Forced molting Hatchery Chick sexing Chick culling Candling Abnormal behaviour in captivity European Union Council Directive 1999/74/EC
Culture	As pets Cockatrice Cockfighting Kapparos Sarimanok Rooster Flag
Diseases	Aspergillosis Avian infectious laryngotracheitis Avian influenza Avian sarcoma leukosis virus Histomoniasis (blackhead disease) Botulism Campylobacteriosis Candidiasis Coccidiosis Colds Dermanyssus gallinae Egg binding Erysipelas Fatty liver hemorrhagic syndrome Fowlpox Gallid alphaherpesvirus 3 Gapeworm Infectious bursal disease Infectious coryza Malaria Marek's disease Mycoplasmas Newcastle disease Omphalitis Psittacosis Pullorum Scaly leg Squamous cell carcinoma Tibial dyschondroplasia Toxoplasmosis

Revision as of 02:50, 30 October 2017

History and cuisine

Preparation

See also

References

Bibliography