Butter chicken - Revision history

Fire: Marked this version for translation

2025-07-13T00:37:34Z

Marked this version for translation

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	{{Short description\|Indian gravy chicken dish prepared with butter}}		{{Short description\|Indian gravy chicken dish prepared with butter}}
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	'''Butter chicken''' is a type of curry made from chicken cooked in a spiced tomato and [[butter]] (''makhan'')-based gravy. The gravy is typically known for its rich texture. It is similar to [[chicken tikka masala]], which uses a tomato paste. The [[Indian cuisine\|dish]] originates in [[Delhi]], [[India]].		'''Butter chicken''' is a type of curry made from chicken cooked in a spiced tomato and [[butter]] (''makhan'')-based gravy. The gravy is typically known for its rich texture. It is similar to [[chicken tikka masala]], which uses a tomato paste. The [[Indian cuisine\|dish]] originates in [[Delhi]], [[India]].

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	==History==		==History==
	The curry was developed at the [[Moti Mahal (restaurant)\|Moti Mahal]] restaurant in the [[Daryaganj]] neighbourhood of [[Old Delhi]] in the 1950s, after the [[Partition of India]] by [[Kundan Lal Jaggi]] and [[Kundan Lal Gujral]], who were both [[Punjabi Hindu]] refugees from [[Peshawar]], in the [[North-West Frontier Province]] of [[British India]]. The curry was made "by chance" by mixing leftover [[tandoori chicken]] in a tomato sauce, rich in butter (''makhan'').		The curry was developed at the [[Moti Mahal (restaurant)\|Moti Mahal]] restaurant in the [[Daryaganj]] neighbourhood of [[Old Delhi]] in the 1950s, after the [[Partition of India]] by [[Kundan Lal Jaggi]] and [[Kundan Lal Gujral]], who were both [[Punjabi Hindu]] refugees from [[Peshawar]], in the [[North-West Frontier Province]] of [[British India]]. The curry was made "by chance" by mixing leftover [[tandoori chicken]] in a tomato sauce, rich in butter (''makhan'').

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	In 1975, the English phrase "butter chicken" curry first appeared in print, as a specialty of the house at Gaylord Indian restaurant in [[Manhattan]]. In [[Canada]] and the [[Caribbean]], it can be found as a filling in pizza, [[poutine]], wraps, [[roti]], or rolls, while in Australia and New Zealand, it is also eaten as a [[Meat pie (Australia and New Zealand)\|pie]] filling. The curry is common in India, Bangladesh, Pakistan, and many other countries where a [[South Asian diaspora]] is present. Due to its popularity outside of India, it is sometimes mistakenly believed to be of Western origin (like [[chicken tikka masala]], which it is sometimes confused with).		In 1975, the English phrase "butter chicken" curry first appeared in print, as a specialty of the house at Gaylord Indian restaurant in [[Manhattan]]. In [[Canada]] and the [[Caribbean]], it can be found as a filling in pizza, [[poutine]], wraps, [[roti]], or rolls, while in Australia and New Zealand, it is also eaten as a [[Meat pie (Australia and New Zealand)\|pie]] filling. The curry is common in India, Bangladesh, Pakistan, and many other countries where a [[South Asian diaspora]] is present. Due to its popularity outside of India, it is sometimes mistakenly believed to be of Western origin (like [[chicken tikka masala]], which it is sometimes confused with).

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	In 2024, the family of Gujral (who run Moti Mahal) sued the family of Jaggi (who run a rival restaurant) in a dispute over credit for inventing the dish.		In 2024, the family of Gujral (who run Moti Mahal) sued the family of Jaggi (who run a rival restaurant) in a dispute over credit for inventing the dish.

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	==Preparation==		==Preparation==
	Chicken is [[marination\|marinated]] for several hours in a mixture of [[lemon juice]], [[dahi (curd)\|dahi]] (yogurt), [[Kashmiri red chilli]], salt, [[garam masala]], [[ginger]] paste, and garlic paste.		Chicken is [[marination\|marinated]] for several hours in a mixture of [[lemon juice]], [[dahi (curd)\|dahi]] (yogurt), [[Kashmiri red chilli]], salt, [[garam masala]], [[ginger]] paste, and garlic paste.

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	The marinated chicken is cooked in a [[tandoor]] (traditional clay oven), but may be grilled, oven-roasted, or pan-fried. It is served in a mild curry sauce that includes butter. The sauce is a tomato, garlic, and ginger-based sauce that is simmered until smooth and much of the water has evaporated. There are many variations on the composition and spicing of the sauce, which is sieved so that it is velvety smooth. Spices may include [[cardamom]], [[cumin]], [[clove]]s, [[cinnamon]], [[coriander]], [[black pepper\|pepper]], [[garam masala]], and [[fenugreek]] ([[Punjabi language\|Punjabi]]/[[Hindi]]: kasuri methi). [[Cashew]] paste may be used as a thickener and it is finally garnished with coriander.		The marinated chicken is cooked in a [[tandoor]] (traditional clay oven), but may be grilled, oven-roasted, or pan-fried. It is served in a mild curry sauce that includes butter. The sauce is a tomato, garlic, and ginger-based sauce that is simmered until smooth and much of the water has evaporated. There are many variations on the composition and spicing of the sauce, which is sieved so that it is velvety smooth. Spices may include [[cardamom]], [[cumin]], [[clove]]s, [[cinnamon]], [[coriander]], [[black pepper\|pepper]], [[garam masala]], and [[fenugreek]] ([[Punjabi language\|Punjabi]]/[[Hindi]]: kasuri methi). [[Cashew]] paste may be used as a thickener and it is finally garnished with coriander.

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	==See also==		==See also==
	{{portal\|Food\|India}}		{{portal\|Food\|India}}
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	{{div col end}}		{{div col end}}

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	==Bibliography==		==Bibliography==
	* ''Curry Club Tandoori and Tikka Dishes'', Piatkus, London — {{ISBN\|0-7499-1283-9}} (1993)		* ''Curry Club Tandoori and Tikka Dishes'', Piatkus, London — {{ISBN\|0-7499-1283-9}} (1993)
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	* ''India: Food & Cooking'', New Holland, London — {{ISBN\|978-1-84537-619-2}} (2007)		* ''India: Food & Cooking'', New Holland, London — {{ISBN\|978-1-84537-619-2}} (2007)

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	{{Indian dishes}}		{{Indian dishes}}
	{{Foods featuring butter}}		{{Foods featuring butter}}
	{{Chicken dishes\|state=collapsed}}		{{Chicken dishes\|state=collapsed}}

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	[[Category:South Asian curries]]		[[Category:South Asian curries]]
	[[Category:Indian cuisine]]		[[Category:Indian cuisine]]

Fire at 00:36, 13 July 2025

2025-07-13T00:36:06Z

← Older revision		Revision as of 09:36, 13 July 2025
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	{{Short description\|Indian gravy chicken dish prepared with butter}}		{{Short description\|Indian gravy chicken dish prepared with butter}}
	{{Infobox food		{{Infobox food
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	[[Category:Punjabi cuisine]]		[[Category:Punjabi cuisine]]
	{{二次利用\|date=29 June 2025, at 03:07}}		{{二次利用\|date=29 June 2025, at 03:07}}
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Fire: Created page with "{{Short description|Indian gravy chicken dish prepared with butter}} {{Infobox food | name = Butter chicken | image = Butter Chicken & Butter Naan - Home - Chandigarh - India - 0006.jpg | caption = Butter chicken served with naan | associated_cuisine = Indian | alternate_name = Chicken makhani, murgh makhani | country = {{IND}} | region = Delhi | national_cuisine = Indian cuis..."

2025-07-13T00:23:32Z

Created page with "{{Short description|Indian gravy chicken dish prepared with butter}} {{Infobox food | name = Butter chicken | image = Butter Chicken & Butter Naan - Home - Chandigarh - India - 0006.jpg | caption = Butter chicken served with naan | associated_cuisine = Indian | alternate_name = Chicken makhani, murgh makhani | country = {{IND}} | region = Delhi | national_cuisine = Indian cuis..."

New page

{{Short description|Indian gravy chicken dish prepared with butter}}
{{Infobox food
| name = Butter chicken
| image = Butter Chicken & Butter Naan - Home - Chandigarh - India - 0006.jpg
| caption = Butter chicken served with [[naan]]
| associated_cuisine = [[Indian cuisine|Indian]]
| alternate_name = Chicken makhani, murgh makhani
| country = {{IND}}
| region = [[Delhi]]
| national_cuisine = [[Indian cuisine|Indian]]
| creator = [[Kundan Lal Gujral]] and [[Kundan Lal Jaggi]]
| course = [[Curry]]
| served =
| main_ingredient = [[Butter]], [[tomatoes]], [[chicken as food|chicken]]
| variations =
| calories =
| other =
| creators =
}}

'''Butter chicken''' is a type of curry made from chicken cooked in a spiced tomato and [[butter]] (''makhan'')-based gravy. The gravy is typically known for its rich texture. It is similar to [[chicken tikka masala]], which uses a tomato paste. The [[Indian cuisine|dish]] originates in [[Delhi]], [[India]].

==History==
The curry was developed at the [[Moti Mahal (restaurant)|Moti Mahal]] restaurant in the [[Daryaganj]] neighbourhood of [[Old Delhi]] in the 1950s, after the [[Partition of India]] by [[Kundan Lal Jaggi]] and [[Kundan Lal Gujral]], who were both [[Punjabi Hindu]] refugees from [[Peshawar]], in the [[North-West Frontier Province]] of [[British India]]. The curry was made "by chance" by mixing leftover [[tandoori chicken]] in a tomato sauce, rich in butter (''makhan'').

In 1975, the English phrase "butter chicken" curry first appeared in print, as a specialty of the house at Gaylord Indian restaurant in [[Manhattan]]. In [[Canada]] and the [[Caribbean]], it can be found as a filling in pizza, [[poutine]], wraps, [[roti]], or rolls, while in Australia and New Zealand, it is also eaten as a [[Meat pie (Australia and New Zealand)|pie]] filling. The curry is common in India, Bangladesh, Pakistan, and many other countries where a [[South Asian diaspora]] is present. Due to its popularity outside of India, it is sometimes mistakenly believed to be of Western origin (like [[chicken tikka masala]], which it is sometimes confused with).

In 2024, the family of Gujral (who run Moti Mahal) sued the family of Jaggi (who run a rival restaurant) in a dispute over credit for inventing the dish.

==Preparation==
Chicken is [[marination|marinated]] for several hours in a mixture of [[lemon juice]], [[dahi (curd)|dahi]] (yogurt), [[Kashmiri red chilli]], salt, [[garam masala]], [[ginger]] paste, and garlic paste.

The marinated chicken is cooked in a [[tandoor]] (traditional clay oven), but may be grilled, oven-roasted, or pan-fried. It is served in a mild curry sauce that includes butter. The sauce is a tomato, garlic, and ginger-based sauce that is simmered until smooth and much of the water has evaporated. There are many variations on the composition and spicing of the sauce, which is sieved so that it is velvety smooth. Spices may include [[cardamom]], [[cumin]], [[clove]]s, [[cinnamon]], [[coriander]], [[black pepper|pepper]], [[garam masala]], and [[fenugreek]] ([[Punjabi language|Punjabi]]/[[Hindi]]: kasuri methi). [[Cashew]] paste may be used as a thickener and it is finally garnished with coriander.

==See also==
{{portal|Food|India}}
{{div col|colwidth=30em}}
* [[Dal makhani]]
* [[Paneer makhani]]
* [[List of chicken dishes]]
* [[List of Indian dishes]]
{{div col end}}

==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)

{{Indian dishes}}
{{Foods featuring butter}}
{{Chicken dishes|state=collapsed}}

[[Category:South Asian curries]]
[[Category:Indian cuisine]]
[[Category:Indian chicken dishes]]
[[Category:Indian cuisine outside India]]
[[Category:Pakistani chicken dishes]]
[[Category:Tomato dishes]]
[[Category:Foods featuring butter]]
[[Category:Punjabi cuisine]]
{{二次利用|date=29 June 2025, at 03:07}}