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Butter chicken

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Title: Butter chicken  
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Subject: Curry, Chicken, Chicken tikka masala, List of butter dishes, List of Indian dishes
Collection: Chicken Dishes, Curry, Foods Featuring Butter, Indian Diaspora Cuisine, Indian Meat Dishes
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Butter chicken

Butter Chicken
Butter Chicken
Alternative names Murgh makhani
Place of origin India[1]
Region or state Delhi[2]
Creator Kundan Lal Jaggi & Gujral of Moti Mahal Delux[3][4]
Main ingredients Chicken, butter
Cookbook: Butter Chicken 

Butter chicken or murgh makhani (pronounced ) is an Indian dish[5] 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.[6]

Contents

  • Preparation 1
  • History & Cuisine 2
  • See also 3
  • References 4
  • Bibliography 5
  • External links 6

Preparation

Chicken is marinated for several hours in a yogurt and spice mixture. The spices may include garam masala, ginger, garlic paste, lemon or lime, pepper, coriander, cumin, turmeric and chili.[7]

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.[8]

Garnishes can include butter, cream, green chillies, coriander, and Kasuri Methi.

History & Cuisine

Butter chicken was created in the 1950s at the Moti Mahal restaurant in Delhi. .[2]

See also

References

  1. ^ "Butter Chicken/Murgh Makhani". Playful Cooking. Retrieved 17 October 2014. 
  2. ^ a b Soofi, Mayank Austen. "Delhi’s original butter chicken". Hindustan Times. HT Media Ltd. Retrieved 14 June 2015. 
  3. ^ Gujral, Monish (7 March 2013). On the Butter Chicken Trail: A Moti Mahal Cookbook (1.0 ed.). Delhi, India: Penguin India.  
  4. ^ 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.  
  5. ^ http://cooking.nytimes.com/recipes/1016754-butter-chicken
  6. ^ "Moti Mahal: Delhi’s Gastronomic Pearl – The Wall Street Journal". Retrieved 15 November 2014. 
  7. ^ cookingandme. "Indian Butter Chicken Masala Recipe". Retrieved October 19, 2015. 
  8. ^ http://food.ndtv.com/recipe-butter-chicken-106717

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)

External links

  • Butter Chicken Recipe


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