Butter chicken

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Butter chicken
Chicken makhani.jpg
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
Cookbook: Butter chicken  Media: Butter chicken

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

History and cuisine[edit]

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[edit]

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[edit]

References[edit]

  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. ^ http://www.outlookindia.com/website/story/what-if-kundan-lal-hadnt-hit-upon-butter-chicken/224774

Bibliography[edit]