Why is it called ....
Butter chicken or murgh makhani is part of Indian cuisine, popular in countries all over the world. The origins of butter chicken can be traced back to Britain, where desi chefs created a dish to suit the European palate. Butter chicken is regarded to have been first introduced by Moti Mahal, Daryaganj and Aanand chicken, Ghaziabad. Butter chicken is usually served with naan, roti, parathas, roomali roti or steamed rice.
A chef named Simon Mahli Chahal first prepared this when he only had half of a Tandoori chicken which he tossed with liberal amounts of butter, tomato, and garam masalas etc.
For the recipe, typically dressed chicken (with or without bones) is marinated overnight in a yogurt and spice mixture usually including garam masala, ginger, garlic paste, lemon or lime, pepper, coriander, cumin, turmeric and chili. The chicken is traditionally cooked in a tandoor, but can also be grilled, roasted or pan fried. The sauce, is made by heating and mixing butter, tomato puree, and various spices, often including cumin, cloves, cinnamon, coriander, pepper, fenugreek and fresh cream. Cashew paste can also be added, and will make the gravy thicker. Of all the spices added to the dish it is dried fenugreek leaves also known as kasuri methi that makes the greatest contribution to the characteristic flavor of the dish. Once the sauce is prepared, the prepared chicken is chopped and cooked until the gravy and chicken have blended. The dish may be garnished with white butter, fresh cream, sliced green chillies and kasuri Methi.
Butter chicken or murgh makhani is part of Indian cuisine, popular in countries all over the world. The origins of butter chicken can be traced back to Britain, where desi chefs created a dish to suit the European palate. Butter chicken is regarded to have been first introduced by Moti Mahal, Daryaganj and Aanand chicken, Ghaziabad. Butter chicken is usually served with naan, roti, parathas, roomali roti or steamed rice.
A chef named Simon Mahli Chahal first prepared this when he only had half of a Tandoori chicken which he tossed with liberal amounts of butter, tomato, and garam masalas etc.
For the recipe, typically dressed chicken (with or without bones) is marinated overnight in a yogurt and spice mixture usually including garam masala, ginger, garlic paste, lemon or lime, pepper, coriander, cumin, turmeric and chili. The chicken is traditionally cooked in a tandoor, but can also be grilled, roasted or pan fried. The sauce, is made by heating and mixing butter, tomato puree, and various spices, often including cumin, cloves, cinnamon, coriander, pepper, fenugreek and fresh cream. Cashew paste can also be added, and will make the gravy thicker. Of all the spices added to the dish it is dried fenugreek leaves also known as kasuri methi that makes the greatest contribution to the characteristic flavor of the dish. Once the sauce is prepared, the prepared chicken is chopped and cooked until the gravy and chicken have blended. The dish may be garnished with white butter, fresh cream, sliced green chillies and kasuri Methi.
No comments:
Post a Comment