Butter chicken, also known as ‘Murgh Makhani’ is among the most renowned dishes in India. It is among the very popular Indian dishes available all across the globe and often the first choice on the menu. This creamy preparation with its slightly spicy and savory flavor is relished by people of all types of appetites.
At some point in the 1950s was the butter chicken recipe created in the capital territory of India, Delhi by a man named Kundan Lal Gujral. He had settled in the city after escaping from a political unrest in some part of the country and started a restaurant known as Moti Mahal, Daryaganj with another partner, Thakur Das Mago. The restaurant had become successful with the plethora of scrumptious tandoori dishes that it offered.
Supposedly, the cooks at the restaurant would use a mixture of butter, tomato and believe it or not, leftovers of marinade juices to stew the chicken that would have been prepared in a tandoor, a clay oven of circular shape used in Indian restaurants. Little had they known, what started as an improvisation would grow to become something universally appreciated and loved. The restaurant became one of the attractions of the city and this accidently stumbled upon work of art soon gained popularity throughout the world. It was enjoyed by people from all walks of life.
Butter chicken has a very distinct flavor to it due to the blend of spices that is so unique to it and can only be perfected over time. Ideally, the chicken is marinated for several hours in yogurt with a blend of a variety of spices such as coriander, ginger, garlic, cumin seeds, garam masala and many others. The choice of spices would vary based on the preferred tasted. The chicken is then cooked in a subtle curry sauce which is rich in butter and in certain fancy places, almonds or raisins too.
The outcome is magnificent and definitely worth a try. One good preparation at a decent restaurant and this lip-smacking item will always be on the top of your list at a restaurant.