Butter chicken
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Butter chicken is a type of curry made from chicken cooked in a spiced tomato and butter-based (makhan) gravy. The gravy is typically known for its creamy, rich texture. It is similar to chicken tikka masala, which uses a tomato paste.<ref>Template:Cite web</ref> The dish originates in Delhi, India.<ref name="TheHindu"/><ref name="sunday-guardian.com"/>
History
The curry was allegedly developed at the Moti Mahal restaurant in the Daryaganj neighbourhood of Old Delhi in the 1950s, after the Partition of India<ref>Template:Cite web</ref> by Kundan Lal Jaggi and Kundan Lal Gujral,<ref>Template:Cite web</ref> who were both Punjabi Hindu refugees from Peshawar, in the North-West Frontier Province of British India.<ref>Template:Cite news</ref><ref>Template:Cite web</ref><ref name="sunday-guardian.com"/> The curry was made "by chance" by mixing leftover tandoori chicken in a tomato sauce, rich in butter (makhan).<ref>Template:Cite web</ref>
In 1975, the English phrase "butter chicken" curry first appeared in print, as a specialty of the house at Gaylord Indian restaurant in Manhattan.<ref>Template:Cite web</ref> In Canada and the Caribbean, it can be found as a filling in pizza, poutine, wraps, roti, or rolls,<ref name="liu"/> while in Australia and New Zealand, it is also eaten as a pie filling.<ref>Template:Cite news</ref><ref>Template:Cite news</ref><ref>Template:Cite news</ref><ref>Template:Cite news</ref> The curry is common in India, Bangladesh, Pakistan, and many other countries where a South Asian diaspora is present.<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref name="liu">Template:Cite news</ref><ref name="wilson">Template:Cite web</ref><ref name="anand">Template:Cite news</ref> Due to its popularity outside of India, it is sometimes mistakenly assumed to be of Western origin (like chicken tikka masala, which it is sometimes confused with).<ref>Template:Cite web</ref>
In 2024, the owners of restaurant sued a rival restaurant in a dispute over credit for inventing the dish.<ref>Template:Cite news</ref>
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
References
Bibliography
- Curry Club Tandoori and Tikka Dishes. London: Piatkus (1993). Template:ISBN.
- Curry Club 100 Favourite Tandoori Recipes. London: Piatkus (1995). Template:ISBN & Template:ISBN.
- India: Food & Cooking London: New Holland (2007). Template:ISBN.
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