Murgh makhani

Murgh Makhani (also known as Butter Chicken) is a popular dish originating from the Indian subcontinent. It is a rich and creamy curry made with marinated chicken cooked in a sauce of tomatoes, butter, and a blend of traditional Indian spices.

History

Murgh Makhani was first created in the early 20th century in Delhi, in the Punjab region of India. It was developed by Kundan Lal Gujral, a chef and the founder of the restaurant Moti Mahal Delux, which is renowned for its Tandoori cuisine.

Preparation

The preparation of Murgh Makhani involves two main steps: marinating the chicken and preparing the curry sauce. The chicken is typically marinated overnight in a mixture of yogurt and spices such as turmeric, garam masala, cumin, and coriander. It is then cooked in a tandoor (a traditional Indian oven), but can also be grilled or pan-fried.

The sauce is made by simmering tomatoes, garlic, and spices together, then adding butter and cream. The cooked chicken is added to the sauce and simmered until it is fully cooked and the flavors are well combined.

Variations

There are many variations of Murgh Makhani, with some recipes including additional ingredients such as honey, fenugreek, and cashew nuts. The dish can also be made with other meats or with paneer (a type of Indian cheese) for a vegetarian version.

Serving

Murgh Makhani is traditionally served with naan (a type of Indian bread) or basmati rice. It is often garnished with fresh cilantro and served with a side of raita (a yogurt-based condiment).

See also

• Indian cuisine
• Tandoori chicken
• Chicken tikka masala
• List of Indian dishes