Everything about Butter Chicken totally explained
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
India. 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.
Further Information
Get more info on 'Butter Chicken'.
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