Butter chicken or murgh makhani (Hindi: ?????? ??????) (pronounced [m?rg m?k?ni:]) is a dish, from the Indian subcontinent, of chicken in a mildly spiced curry sauce.
Video Butter chicken
History and cuisine
The dish has its roots in Moti Mahal Daryaganj. It was developed by three Indians, Kundan Lal Jaggi, Kundan Lal Gujral and Thakur Dass all Punjabi Hindu restaurateurs who were the founders of Moti Mahal restaurant in Delhi, India.
The dish was created by the three partners at their restaurant in Delhi in the 1950s. The dish was made "By Chance" by mixing the leftover chicken in a tomato gravy, rich in butter and cream.
Maps Butter chicken
Preparation
Chicken is marinated for several hours in a lemon juice, dahi (yogurt) and spice mixture. The spices may include garam masala, ginger, garlic, 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 cardamom, 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
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)
Source of article : Wikipedia
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