Alternative names Murgh makhani Course Main course | Place of origin India Serving temperature Hot | |
Similar Butter, Tikka, Chicken tikka, Tandoori chicken, Chicken tikka masala | ||
How to make butter chicken at home restaurant style recipe the bombay chef varun inamdar
Butter chicken or murgh makhani (Hindi: मुर्ग़ मक्खनी) ([mʊrg məkʰaːniː]) is an Indian dish 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 Daryaganj Delhi, India.
Contents
Murgh makhani indian butter chicken by vahchef vahrehvah com
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.
