BUTTER CHICKEN
Butter Chicken or Murg Makhani (Hindi: मुर्ग़ मक्खनी) (pronounced [mʊrg ˈmək.kʰə.niː]) is a dish, originating in the Indian sThe dish was developed in 1947 by founders of Moti Mahal restaurant in Delhi, India. Subcontinent, of chicken in a mildly spiced tomato sauce.
The chicken is usually cooked in a tandoor (traditional clay oven), but may be grilled, roasted, or pan-fried. It is served in a mild curry sauce that includes butter. The sauce is a tomato- and onion-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 finally velvety smooth. Spices may include cardamom, cumin, cloves, cinnamon, coriander, pepper, garam masala and fenugreek (Punjabi/Hindi: kasuri methi). Cream may be used in the sauce or as a garnish. Cashew paste may be used as a thickener and is finally garnished with coriander.
The chicken is usually cooked in a tandoor (traditional clay oven), but may be grilled, roasted, or pan-fried. It is served in a mild curry sauce that includes butter. The sauce is a tomato- and onion-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 finally velvety smooth. Spices may include cardamom, cumin, cloves, cinnamon, coriander, pepper, garam masala and fenugreek (Punjabi/Hindi: kasuri methi). Cream may be used in the sauce or as a garnish. Cashew paste may be used as a thickener and is finally garnished with coriander.
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