Butter chicken
 Butter Chicken | |
| Alternative names | Murgh makhani |
|---|---|
| Place of origin | India |
| Region or state | Delhi, North India[1] |
| Created by | Kundan Lal Gujral of Moti Mahal Delux[2][3] |
| Main ingredients | Butter, chicken |
Butter chicken or murgh makhani (Hindi: मुर्ग़ मक्खनी) (pronounced [mʊrg məkʰaːniː]) is an Indian dish[4] 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 Delhi, India.[5]
Preparation
Chicken is marinated for several hours in a cream 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 in Delhi, is often credited as the creator of butter chicken.[6]
See also
References
- ^ 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.
- ^ 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)
