Introduction:
Butter chicken, also known as Murgh Makhani, is a popular dish in Indian cuisine. The dish is made by marinating chicken in a mixture of yogurt, spices, and lemon juice, and then cooking it in a tandoor, a clay oven that is traditionally used in Indian cooking. The cooked chicken is then added to a creamy tomato-based sauce, giving it a rich and flavorful taste. Butter chicken is known for its mild and creamy flavor, and is a staple at Indian restaurants and homes.
History:
The origins of butter chicken can be traced back to the city of Delhi in India. The dish was first created in the 1950s by a chef named Kundan Lal Gujral at a restaurant called Moti Mahal Delux. Gujral was the first chef to add tomato puree to the marinade for tandoori chicken and then simmer the cooked chicken in a rich and creamy tomato-based sauce. The dish quickly became popular and was soon adopted by other regions of India.
Evolution:
Butter chicken has evolved over the years to become a more versatile dish. One variation of the dish is Butter Chicken Masala, which is made by adding a blend of spices to the tomato-based sauce. This gives the dish a more complex and nuanced flavor. Another variation is Butter Chicken with Cashews, which is made by adding roasted cashews to the tomato-based sauce, giving it a nutty and creamy texture.
Another popular variation is Butter Chicken with Paneer, which is a great option for vegetarians and vegans. Paneer is a type of Indian cheese that is similar to cottage cheese, and is added to the tomato-based sauce along with the cooked chicken. This gives the dish a creamy and rich texture, while also adding a new layer of flavor.
In recent years, chefs have started experimenting with the traditional recipe and incorporating new ingredients to give the dish a modern twist. Some chefs have begun to add ingredients like goat cheese, quinoa, and even chocolate to the dish to give it a more complex and unique flavor.
Cooking Techniques:
Cooking Butter Chicken is a relatively simple process, but it does require some preparation and marination time. The first step is to marinate the chicken in a mixture of yogurt, spices, and lemon juice. The marinade is typically made with yogurt, which helps to tenderize the chicken and keep it moist while it cooks. Spices such as cumin, coriander, turmeric, and garam masala are also added to the marinade to give the chicken its characteristic flavor. The chicken is then left to marinate for several hours or overnight.
After marination, the chicken is skewered and cooked in a tandoor oven. The high heat of the tandoor oven helps to char the chicken, giving it a smoky flavor, while also cooking it quickly. The cooked chicken is then added to a creamy tomato-based sauce and simmered until the sauce thickens and the flavors meld together. Butter chicken is best served with a side of rice or naan bread.
Butter chicken is known for its mild and creamy flavor, and is a staple at Indian restaurants and homes. It can be enjoyed with a side of rice or naan bread, and is perfect for those who enjoy rich and flavorful food.
In recent years, chefs have started experimenting with the traditional recipe and incorporating new ingredients to give the dish a modern twist. Some chefs have begun to add ingredients like goat cheese, quinoa, and even chocolate to the dish to give it a more complex and unique flavor. This shows the adaptability of Butter chicken and how it continues to evolve and be enjoyed by people all around the world.
Conclusion:
Butter chicken, also known as Murgh Makhani, is a popular dish in Indian cuisine. The dish was first created in the 1950s by a chef named Kundan Lal Gujral at a restaurant called Moti Mahal Delux. The dish is made by marinating chicken in a mixture of yogurt, spices, and lemon juice, and then cooking it in a tandoor oven. The cooked chicken is then added to a creamy tomato-based sauce, giving it a rich and flavorful taste. Over the years, the dish has evolved to include different variations, such as Butter Chicken Masala, Butter Chicken with Cashews, and Butter Chicken with Paneer.
