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.
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History and cuisine
The dish has its roots in Punjabi cuisine. It was developed by an Indian, Kundan Lal Jaggi, a Punjabi Hindu restaurateur, who was the founder of Moti Mahal Delux restaurant in Delhi, India.
The dish was created by Jaggi at his restaurant in Delhi in the 1950s. The dish was made by mixing the leftover chicken in a tomato gravy, rich in butter and cream and served as such.
Recipes Of Butter Chicken Video
Preparation
Chicken is marinated for several hours in a cream, yogurt 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.
Source of the article : Wikipedia
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