 Butter chicken |
|
| Origin | |
|---|---|
| Alternate name(s) | Murgh makhani |
| Place of origin | India |
| Region or state | Mughlai |
| Dish details | |
| Main ingredient(s) | Chicken, Butter |
Butter chicken or Murgh Makhani is an Indian dish, popular in countries all over the world. The origins of butter chicken can be traced back to Delhi, during the period of Mughal Empire. [1] According to a documentary by the Discovery Channel, butter chicken recipe was invented by a person working in the kitchen staff of a famous restaurant called Moti Mahal located in Daryaganj, the central region of Delhi.[citation needed] While the dish's general recipe is well known, the actual flavor can vary from restaurant to restaurant even within India. Butter chicken is usually served with naan, roti, parathas or steamed rice.
Preparation
Dressed chicken (with or without bones) is marinated overnight in a yogurt and spice mixture usually including garam masala, ginger, garlic paste, lemon or lime, pepper, coriander, cumin, turmeric and chili. The chicken is then grilled, roasted or pan fried, depending on convenience or the chef's preference.
Makhani, the sauce, is made by heating and mixing butter, tomato puree, and various spices, often including cumin, cloves, cinnamon, coriander, pepper, fenugreek and fresh cream. Cashew nut paste can also be added, and will make the gravy thicker.
Once the sauce is prepared, the prepared chicken is chopped and cooked till the gravy and chicken have blended. Garnish it with white butter, fresh cream, sliced green chillies and crushed fenugreek leaves. [2]
References
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