Butter chicken/ja: Difference between revisions
Created page with "{{Indian dishes/ja}} {{Foods featuring butter/ja}} {{Chicken dishes/ja|state=collapsed}}" |
Created page with "==書誌書誌== * ''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)" Tags: Mobile edit Mobile web edit |
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==書誌書誌== | |||
* ''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) | ||
*''Curry Club 100 Favourite Tandoori Recipes'', Piatkus, London — {{ISBN|0-7499-1491-2}} & {{ISBN|0-7499-1741-5}} (1995) | *''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) | * ''India: Food & Cooking'', New Holland, London — {{ISBN|978-1-84537-619-2}} (2007) | ||
{{Indian dishes/ja}} | {{Indian dishes/ja}} | ||
Revision as of 09:41, 13 July 2025
| バターチキン | |
|---|---|
 ナンと一緒に提供されるバターチキン | |
| 別名 | Chicken makhani, murgh makhani |
| フルコース | カレー |
| 発祥地 |  India |
| 地域 | デリー |
| 関連食文化 | インド |
| 考案者 | Kundan Lal GujralとKundan Lal Jaggi |
| 主な材料 | バター, トマト, 鶏肉 |
バターチキンは、スパイスの効いたトマトとバター（マカン）ベースのグレービーで調理された鶏肉から作られるカレーの一種である。このグレービーは通常、その濃厚な舌触りで知られている。トマトペーストを使用するチキンティッカマサラに似ている。この料理はインドのデリーが発祥である。
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.
書誌書誌
- 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)
 | この記事は、クリエイティブ・コモンズ・表示・継承ライセンス3.0のもとで公表されたウィキペディアの項目Butter chicken(29 June 2025, at 03:07編集記事参照)を翻訳して二次利用しています。 |