Butter chicken

Butter chicken or murg makhani (Hindi: मुर्ग़ मक्खनी) (pronounced [mʊrg ˈmək.kʰə.niː]) is a dish, originating in the Indian subcontinent, of chicken in a mildly spiced tomato sauce.

Butter chicken
Alternative namesMurgh makhani
Place of originIndian subcontinent
Region or stateDelhi[1][2][3][4][5][6] [7]
Created byKundan Lal Gujral[8] & Kundan Lal Jaggi
Main ingredientsButter, tomatoes, chicken

History and cuisine

The dish was developed in 1947 by founders of Moti Mahal restaurant in Delhi, India.[1][9] The dish was made "by chance" by mixing the leftover chicken in a tomato gravy, rich in butter and cream.[10] In 1974, a recipe was published for "Murgh Makhani" (Tandoori chicken cooked in butter and tomato sauce)". In 1975, the English phrase "butter chicken" first appeared in print, as a specialty of the house at Gaylord Indian restaurant in Manhattan.[11] In Australia and New Zealand, it is also eaten as a pie filling.[12][13][14] The dish is common in India and many other countries.[15][16][17][18][19]

Preparation

Chicken is marinated for several hours in a mixture of lemon juice, dahi (yogurt) Kashmiri red chilli, salt, garam masala and ginger garlic paste.

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. The sauce is a tomato- and onion-based sauce that is simmered until smooth and much of the water has evaporated. There are many variations on the composition and spicing of the sauce, which is sieved so that it is finally velvety smooth. Spices may include cardamom, cumin, cloves, cinnamon, coriander, pepper, garam masala 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 and is finally garnished with coriander.

See also

References
  1. "Partition brought Moti Mahal, a landmark in India's culinary history, to central Delhi". www.sunday-guardian.com. Retrieved 16 July 2018.
  2. "Delhi's original butter chicken – The Hindustan Times". Retrieved 16 July 2018.
  3. Laura Siciliano-Rosen. "Delhi Food and Travel Guide: The inside scoop on the best North Indian foods".
  4. Gujral, Monish (7 March 2013). On the Butter Chicken Trail: A Delhi Darbar Cookbook (1.0 ed.). Delhi, India: Penguin India. ISBN 9780143419860.
  5. 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.
  6. "Origin of Butter Chicken – Indian or English?". Indian Street Food Co. Archived from the original on 9 September 2017. Retrieved 10 June 2017.
  7. http://www.hospitalitybizindia.com/detailNews.aspx?aid=27842&sid=44
  8. "Recipe: Chef Monish Gujral shares the knowhow of their famed Signature Butter Chicken". www.indulgexpress.com.
  9. Laura Siciliano-Rosen (13 January 2014). "Delhi Food and Travel Guide: The inside scoop on the best North Indian foods".
  10. "What If Kundan Lal Hadn't Hit Upon Butter Chicken?". Outlook India. August 14, 2004. Retrieved July 16, 2018.
  11. Shelhart, John D.; Cobleigh, Ira U.; Bacon, Norman (1975). "Manhattan Menus".
  12. Angela Saurine (2015-05-26). "The best pies in Sydney and regional NSW revealed". The Daily Telegraph.
  13. Rob Broadfield (2017-11-18). "Rob Broadfield: Taste testing Mrs Mac's new Perth Stadium range of pies". The West Australian.
  14. "New vegan pie awards and the changing taste of a Kiwi classic". New Zealand Herald. 2018-09-28.
  15. "India's most popular curry: Butter chicken". Food. 22 August 2018. Retrieved 2019-04-15.
  16. "How Did Butter Chicken Become Synonymous With Delhi?". HuffPost India. 30 May 2017. Retrieved 2019-04-15.
  17. Karon Liu (13 August 2019). "How butter chicken roti became a Toronto classic". The Toronto Star. Retrieved 4 January 2020.
  18. Laurie Wilson (11 August 2018). "What Is the Difference Between Authentic and American Indian Food?". Chowhound. Retrieved 4 January 2020.
  19. Anjum Anand (21 April 2010). "Sweet and murky: the British curry". The Guardian. Retrieved 4 January 2020.

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)
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.