|Alternative names||Murgh makhani|
|Place of origin||India|
|Region or state||Delhi, North India|
|Creator||Kundan Lal Gujral of Moti Mahal |
|Main ingredients||Butter, chicken|
|Cookbook: Butter Chicken Media: Butter Chicken|
Butter chicken or murgh makhani (Hindi: मुर्ग़ मक्खनी) (pronounced [mʊrg məkʰaːniː]) is an Indian dish 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.
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
- Soofi, Mayank Austen. "Delhi's original butter chicken". Hindustan Times. HT Media Ltd. Retrieved 14 June 2015.
- Gujral, Monish (7 March 2013). On the Butter Chicken Trail: A Moti Mahal 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.
- Sam Sifton, Butter Chicken
- "Moti Mahal: Delhi's Gastronomic Pearl – The Wall Street Journal". Retrieved 15 November 2014.