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Butter chicken or
murgh makhani is an Indian dish from the Punjab region
popular in countries all over the world that have a
tradition of Indian restaurants. While the dish's general
recipe is well known, the actual flavour can vary from
restaurant to restaurant even within Delhi. Butter chicken
is usually served with naan, roti, parathas or steamed
rice.Making Butter Chicken
It is a dish made by marinating a chicken overnight in a
yoghurt and spice mixture usually including garam masala,
ginger, lemon or lime, pepper, coriander, cumin, turmeric,
chilli, methi and garlic. It is in some ways similar to
Chicken Tikka Masala. The chicken is then roasted or baked.
Makhani sauce is made from butter, tomatoes, almonds and
various spices, often including cumin, cloves, cinnamon,
coriander, pepper, fenugreek and sometimes cream. Once the
sauce is prepared, the marinated and roasted chicken is
chopped and added to it.
Legend has it that a customer walked in a Delhi restaurant
late at night when all dishes were finished, so the chef
just threw a leg of tandoori chicken in a gravy of butter
and tomatoes and some mild spices. The dish was loved and
became a regular fare |
