Introduction to Butter Chicken Butter Chicken, also known as Murgh Makhani, is a rich and creamy North Indian dish featuring succulent chicken pieces simmered in a velvety tomato-based sauce. Its combination of mild spices and buttery texture makes it one of the most popular Indian dishes worldwide.
Origins and History Butter Chicken originated in Delhi in the 1950s, created by chefs at the famous Moti Mahal restaurant. It was developed as a way to repurpose leftover tandoori chicken by simmering it in a luscious tomato and butter-based sauce, resulting in a dish that is both flavourful and indulgent.
Cooking Process The dish starts with marinated chicken, typically cooked in a tandoor or over a grill to achieve a smoky flavour. The chicken is then simmered in a rich sauce made from tomatoes, butter, cream, and a blend of aromatic spices, including garam masala, cumin, and fenugreek. The slow cooking process ensures the sauce develops a deep, comforting flavour.
Accompaniments and Pairings Butter Chicken is best enjoyed with naan or basmati rice, which perfectly soak up the creamy sauce. A side of cucumber raita or pickled onions enhances the dish’s flavours, balancing its richness.
Experience the indulgent and comforting taste of Butter Chicken, a true classic in Indian cuisine!