Butter chicken is a type of curry made from chicken cooked in a spiced tomato and butter-based (makhan) gravy. The dish originates in Delhi, India, and is known for its creamy, rich texture. It is similar
to chicken tikka masala, which uses a tomato paste. The curry was allegedly developed at the Moti Mahal restaurant in the Daryaganj neighborhood 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.
What the Word Meant
Butter chicken, also known as chicken makhani or murgh makhani, is a popular Indian dish. The name reflects the key ingredient, butter, which contributes to the dish's rich and creamy texture. The term "makhani" translates to "butter" in Hindi, emphasizing the buttery sauce that defines the dish.
Before It Was “Butter Chicken”
The creation of butter chicken is attributed to the Moti Mahal restaurant in Delhi, where it was developed in the 1950s. The dish was born out of necessity, using leftover tandoori chicken mixed with a tomato sauce enriched with butter. This innovative approach led to the creation of a dish that has become a staple in Indian cuisine.
Where It Coalesced
Butter chicken originated in Delhi, India, specifically at the Moti Mahal restaurant. The restaurant, located in the Daryaganj neighborhood, played a pivotal role in popularizing the dish. The chefs, Kundan Lal Jaggi and Kundan Lal Gujral, were instrumental in its development, bringing their culinary expertise from Peshawar.
Ingredients That Changed Everything
The preparation of butter chicken involves marinating chicken in a mixture of lemon juice, yogurt, Kashmiri red chili, salt, garam masala, ginger paste, and garlic paste. The marinated chicken is cooked in a tandoor, but may also be grilled, oven-roasted, or pan-fried. The sauce is a tomato, garlic, and ginger-based sauce that is simmered until smooth, with spices such as cardamom, cumin, cloves, cinnamon, coriander, pepper, garam masala, and fenugreek. Cashew paste may be used as a thickener, and it is finally garnished with coriander.
