Butter chicken
Alternative names | Murgh makhani |
---|---|
Place of origin | India |
Region or state | Delhi[1][2][3][4][5] |
Created by | Kundan Lal Jaggi[6][7] |
Main ingredients | Butter, tomatoes, chicken |
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 London.[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.
See also
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)