Butter chicken: Difference between revisions

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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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{{Infobox food
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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}}


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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]]

Latest revision as of 09:37, 13 July 2025

Other languages:
Butter chicken
Butter chicken served with naan
Alternative namesChicken makhani, murgh makhani
CourseCurry
Place of origin India
Region or stateDelhi
Associated cuisineIndian
Created byKundan Lal Gujral and Kundan Lal Jaggi
Main ingredientsButter, tomatoes, chicken

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 dish originates in Delhi, India.

History

The curry was developed at the 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 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 marinated for several hours in a mixture of lemon juice, 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, cloves, cinnamon, coriander, pepper, garam masala, and fenugreek (Punjabi/Hindi: kasuri methi). Cashew paste may be used as a thickener and it is finally garnished with coriander.

See also

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)
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