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| alternate_name = Chicken makhani, Murgh makhani | | alternate_name = Chicken makhani, Murgh makhani | ||
| country = {{IND}} | | country = {{IND}} | ||
| region = [[Delhi]]<ref name="TheHindu">{{cite web |date=10 August 2017 |last=Balasubramaniam |first=Chitra |url=https://www.thehindu.com/life-and-style/food/a-palatial-offering/article19463307.ece |url-status=live |access-date=9 November 2022 |archive-url=https://web.archive.org/web/20201112013042/https://www.thehindu.com/life-and-style/food/a-palatial-offering/article19463307.ece |archive-date=12 November 2020 |title=A palatial offering |quote=Go back in time to the place where butter chicken and dal makhni originated at | | region = [[Delhi]]<ref name="TheHindu">{{cite web |date=10 August 2017 |last=Balasubramaniam |first=Chitra |url=https://www.thehindu.com/life-and-style/food/a-palatial-offering/article19463307.ece |url-status=live |access-date=9 November 2022 |archive-url=https://web.archive.org/web/20201112013042/https://www.thehindu.com/life-and-style/food/a-palatial-offering/article19463307.ece |archive-date=12 November 2020 |title=A palatial offering |quote=Go back in time to the place where butter chicken and dal makhni originated at London, UK |work=[[The Hindu]] |language=en-IN }}</ref><ref name="sunday-guardian.com">{{cite web|url=http://www.sunday-guardian.com/investigation/partition-brought-moti-mahal-a-landmark-in-indias-culinary-history-to-central-delhi|title=Partition brought Moti Mahal, a landmark in India's culinary history, to central Delhi|website=www.sunday-guardian.com|access-date=16 July 2018|archive-date=11 June 2015|archive-url=https://web.archive.org/web/20150611000137/http://www.sunday-guardian.com/investigation/partition-brought-moti-mahal-a-landmark-in-indias-culinary-history-to-central-delhi|url-status=dead}}</ref><ref name="auto">{{cite book|last1=Gujral|first1=Monish|title=On the Butter Chicken Trail: A Delhi Darbar Cookbook|date=7 March 2013|publisher=Penguin India|location=Delhi, India|isbn=9780143419860|edition=1.0}}</ref><ref name="auto1">{{cite book|last1=Hosking|first1=Richard|title=Authenticity in the kitchen : proceedings of the Oxford Symposium on food and cookery 2005|date=8 August 2006|publisher=Prospect Books|location=Blackawton|isbn=9781903018477|page=393|edition=1}}</ref><ref>{{Cite web|url=http://www.hospitalitybizindia.com/detailNews.aspx?aid=27842&sid=44|title=Hospitality Biz India :: ICC 2017 by IFCA - Showcasing the culinary spirit of IndiaKundan|website=www.hospitalitybizindia.com|access-date=10 February 2018|archive-date=2 December 2020|archive-url=https://web.archive.org/web/20201202130625/http://www.hospitalitybizindia.com/detailNews.aspx?aid=27842&sid=44|url-status=live}}</ref> | ||
| national_cuisine = [[Indian cuisine|Indian]] | | national_cuisine = [[Indian cuisine|Indian]] | ||
| creator = [[Kundan Lal Gujral]] and [[Kundan Lal Jaggi]] | | creator = [[Kundan Lal Gujral]] and [[Kundan Lal Jaggi]] | ||
| Line 22: | Line 22: | ||
==History== | ==History== | ||
The curry was developed at the [[Moti Mahal (restaurant)|Moti Mahal]] restaurant in the [[Daryaganj]] neighbourhood of [[Old Delhi]] in the 1950s, after the [[Partition of India]]<ref>{{Cite web|url=https://www.menumag.ca/2019/04/11/butter-chicken-a-brief-history/|title=Butter chicken: A brief history|date=11 April 2019|access-date=7 February 2021|archive-date=14 February 2021|archive-url=https://web.archive.org/web/20210214083245/https://www.menumag.ca/2019/04/11/butter-chicken-a-brief-history/|url-status=live}}</ref> by [[Kundan Lal Jaggi]] and [[Kundan Lal Gujral]],<ref>{{Cite web|title=Kundan Lal Gujral: Father of butter chicken|url=https://www.indiatoday.in | The curry was developed at the [[Moti Mahal (restaurant)|Moti Mahal]] restaurant in the [[Daryaganj]] neighbourhood of [[Old Delhi]] in the 1950s, after the [[Partition of India]]<ref>{{Cite web|url=https://www.menumag.ca/2019/04/11/butter-chicken-a-brief-history/|title=Butter chicken: A brief history|date=11 April 2019|access-date=7 February 2021|archive-date=14 February 2021|archive-url=https://web.archive.org/web/20210214083245/https://www.menumag.ca/2019/04/11/butter-chicken-a-brief-history/|url-status=live}}</ref> by [[Kundan Lal Jaggi]] and [[Kundan Lal Gujral]],<ref>{{Cite web|title=Kundan Lal Gujral: Father of butter chicken|url=https://www.indiatoday.in/magazine/independence-day-special/story/20210830-kundan-lal-gujral-father-of-butter-chicken-1843143-2021-08-20|access-date=7 October 2021|website=India Today|date=21 August 2021 |language=en|archive-date=7 October 2021|archive-url=https://web.archive.org/web/20211007162111/https://www.indiatoday.in/amp/magazine/independence-day-special/story/20210830-kundan-lal-gujral-father-of-butter-chicken-1843143-2021-08-21|url-status=live}}</ref> who were both [[Punjabi Hindu]] refugees from [[Peshawar]], in the [[North-West Frontier Province]] of [[British India]].<ref>{{cite news|url=https://www.hindustantimes.com/delhi-news/vadiya-khao-refugees-taught-delhi-how-to-eat-out-in-style/story-Y5sG96AYWu7gQ9e5V6TXxN.html|title='Vadiya Khao': Refugees taught Delhi how to eat out in style|work=Hindustan Times|date=14 August 2017|access-date=10 February 2018|archive-date=15 July 2019|archive-url=https://web.archive.org/web/20190715101053/https://www.hindustantimes.com/delhi-news/vadiya-khao-refugees-taught-delhi-how-to-eat-out-in-style/story-Y5sG96AYWu7gQ9e5V6TXxN.html|url-status=live}}</ref><ref>{{cite web | url=http://www.hospitalitybizindia.com/detailNews.aspx?aid=27842&sid=44 | title=ICC 2017 by IFCA – Showcasing the culinary spirit of IndiaKundan | work=Hospitality Biz India | date=11 October 2017 | access-date=10 February 2018 | archive-date=2 December 2020 | archive-url=https://web.archive.org/web/20201202130625/http://www.hospitalitybizindia.com/detailNews.aspx?aid=27842&sid=44 | url-status=live }}</ref><ref name="sunday-guardian.com"/> The curry was made "by chance" by mixing leftover [[tandoori chicken]] in a tomato sauce, rich in butter (''makhan'').<ref>{{cite web | title=What If Kundan Lal Hadn't Hit Upon Butter Chicken? | website=Outlook India | date=14 August 2004 | url=https://www.outlookindia.com/website/story/what-if-kundan-lal-hadnt-hit-upon-butter-chicken/224774 | access-date=16 July 2018 | archive-date=2 December 2020 | archive-url=https://web.archive.org/web/20201202130220/https://www.outlookindia.com/website/story/what-if-kundan-lal-hadnt-hit-upon-butter-chicken/224774 | url-status=live }}</ref> | ||
In 1975, the English phrase "butter chicken" curry first appeared in print, as a specialty of the house at Gaylord Indian restaurant in [[Manhattan]].<ref>{{Cite web | url=https://books.google.com/books?id=daPgAAAAMAAJ&q=tandoori | title=Manhattan Menus| last1=Shelhart| first1=John D.| last2=Cobleigh| first2=Ira U.| last3=Bacon| first3=Norman| year=1975}}</ref> In [[Canada]] and the [[Caribbean]], it can be found as a filling in pizza, [[poutine]], wraps, [[roti]], or rolls,<ref name="liu"/> while in Australia and New Zealand, it is also eaten as a [[Meat pie (Australia and New Zealand)|pie]] filling.<ref>{{cite news|url=https://www.dailytelegraph.com.au/lifestyle/food/sydney-taste/the-best-pies-in-sydney-and-regional-nsw-revealed/news-story/02610ef0ef6c25b6056e055247965434|title=The best pies in Sydney and regional NSW revealed|first=Angela|last=Saurine|date=26 May 2015|work=The Daily Telegraph|access-date=6 April 2019|archive-date=12 November 2017|archive-url=https://web.archive.org/web/20171112152704/http://www.dailytelegraph.com.au/lifestyle/food/sydney-taste/the-best-pies-in-sydney-and-regional-nsw-revealed/news-story/02610ef0ef6c25b6056e055247965434|url-status=live}}</ref><ref>{{cite news|url=https://thewest.com.au/lifestyle/rob-broadfield/rob-broadfield-taste-testing-mrs-macs-new-perth-stadium-range-of-pies-ng-b88659062z|title=Rob Broadfield: Taste testing Mrs Mac's new Perth Stadium range of pies|first=Rob|last=Broadfield|date=18 November 2017|work=The West Australian|access-date=27 July 2018|archive-date=9 November 2020|archive-url=https://web.archive.org/web/20201109021559/https://thewest.com.au/lifestyle/rob-broadfield/rob-broadfield-taste-testing-mrs-macs-new-perth-stadium-range-of-pies-ng-b88659062z|url-status=live}}</ref><ref>{{cite news|url=https://www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6&objectid=12133349|title=New vegan pie awards and the changing taste of a Kiwi classic|date=28 September 2018|work=[[New Zealand Herald]]|access-date=25 November 2019|archive-date=25 August 2019|archive-url=https://web.archive.org/web/20190825061340/https://www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6&objectid=12133349|url-status=live}}</ref><ref>{{cite news |url=https://www.nzherald.co.nz/lifestyle/kiwi-as-bro-the-nz-food-mashups-that-would-disgust-or-surprise-the-world/FKE6JSZPL4UPGUQ3SAUBBH73GA/ |title=Kiwi as, bro! The NZ food mashups that would disgust (or surprise) the world |date=2022-09-13 |publisher=New Zealand Herald }}</ref> The curry is common in India, Bangladesh, Pakistan, and many other countries where a [[South Asian diaspora]] is present.<ref>{{Cite web |last1=Celjo |first1=Farah |last2=Hegarty |first2=Siobhan |date=22 August 2018 |title=India's most popular curry: Butter chicken |url=https://www.sbs.com.au/food/article/2017/05/15/indias-most-popular-curry-butter-chicken |url-status=live |archive-url=https://web.archive.org/web/20230206090605/https://www.sbs.com.au/food/article/2017/05/15/indias-most-popular-curry-butter-chicken |archive-date=6 February 2023 |access-date=15 April 2019 |website=[[Special Broadcasting Service|SBS]]}}</ref><ref>{{Cite web|url=https://www.huffingtonpost.in/2017/05/24/tracing-the-roots-of-arguably-delhis-most-popular-food-butte_a_22107131/|title=How Did Butter Chicken Become Synonymous With Delhi?|website=HuffPost India|date=30 May 2017|access-date=15 April 2019|archive-date=15 April 2019|archive-url=https://web.archive.org/web/20190415202414/https://www.huffingtonpost.in/2017/05/24/tracing-the-roots-of-arguably-delhis-most-popular-food-butte_a_22107131/|url-status=live}}</ref><ref name="liu">{{cite news |first1=Karon |last1=Liu |title=How butter chicken roti became a Toronto classic |url=https://www.thestar.com/life/food_wine/2019/08/13/how-butter-chicken-roti-became-a-toronto-classic.html |access-date=4 January 2020 |work=The Toronto Star |date=13 August 2019 |archive-date=8 November 2020 |archive-url=https://web.archive.org/web/20201108024809/https://www.thestar.com/life/food_wine/2019/08/13/how-butter-chicken-roti-became-a-toronto-classic.html |url-status=live }}</ref><ref name="wilson">{{cite web |first1=Laurie |last1=Wilson |title=What Is the Difference Between Authentic and American Indian Food? |url=https://www.chowhound.com/food-news/206018/what-is-the-difference-between-authentic-and-american-indian-food/ |work=Chowhound |access-date=4 January 2020 |date=11 August 2018 |archive-date=30 October 2020 |archive-url=https://web.archive.org/web/20201030084428/https://www.chowhound.com/food-news/206018/what-is-the-difference-between-authentic-and-american-indian-food/ |url-status=live }}</ref><ref name="anand">{{cite news |first1=Anjum |last1=Anand |title=Sweet and murky: the British curry |url=https://www.theguardian.com/lifeandstyle/2010/apr/21/british-curry-india-tikka-masala |access-date=4 January 2020 |work=The Guardian |date=21 April 2010 |archive-date=11 November 2020 |archive-url=https://web.archive.org/web/20201111204850/https://www.theguardian.com/lifeandstyle/2010/apr/21/british-curry-india-tikka-masala |url-status=live }}</ref> Due to its popularity outside of India, it is sometimes mistakenly believed to be of Western origin (like [[chicken tikka masala]], which it is sometimes confused with).<ref>{{Cite web |last=Reinfrank |first=Alkira |date=26 May 2020 |title=What is butter chicken? Isn't it curry? |url=https://www.scmp.com/lifestyle/food-drink/article/3086104/story-butter-chicken-one-most-popular-indian-restaurant-dishes |url-status=live |archive-url=https://web.archive.org/web/20230321215019/https://www.scmp.com/lifestyle/food-drink/article/3086104/story-butter-chicken-one-most-popular-indian-restaurant-dishes |archive-date=21 March 2023 |access-date=24 May 2023 |website=[[South China Morning Post]] |language=}}</ref> | In 1975, the English phrase "butter chicken" curry first appeared in print, as a specialty of the house at Gaylord Indian restaurant in [[Manhattan]].<ref>{{Cite web | url=https://books.google.com/books?id=daPgAAAAMAAJ&q=tandoori | title=Manhattan Menus| last1=Shelhart| first1=John D.| last2=Cobleigh| first2=Ira U.| last3=Bacon| first3=Norman| year=1975}}</ref> In [[Canada]] and the [[Caribbean]], it can be found as a filling in pizza, [[poutine]], wraps, [[roti]], or rolls,<ref name="liu"/> while in Australia and New Zealand, it is also eaten as a [[Meat pie (Australia and New Zealand)|pie]] filling.<ref>{{cite news|url=https://www.dailytelegraph.com.au/lifestyle/food/sydney-taste/the-best-pies-in-sydney-and-regional-nsw-revealed/news-story/02610ef0ef6c25b6056e055247965434|title=The best pies in Sydney and regional NSW revealed|first=Angela|last=Saurine|date=26 May 2015|work=The Daily Telegraph|access-date=6 April 2019|archive-date=12 November 2017|archive-url=https://web.archive.org/web/20171112152704/http://www.dailytelegraph.com.au/lifestyle/food/sydney-taste/the-best-pies-in-sydney-and-regional-nsw-revealed/news-story/02610ef0ef6c25b6056e055247965434|url-status=live}}</ref><ref>{{cite news|url=https://thewest.com.au/lifestyle/rob-broadfield/rob-broadfield-taste-testing-mrs-macs-new-perth-stadium-range-of-pies-ng-b88659062z|title=Rob Broadfield: Taste testing Mrs Mac's new Perth Stadium range of pies|first=Rob|last=Broadfield|date=18 November 2017|work=The West Australian|access-date=27 July 2018|archive-date=9 November 2020|archive-url=https://web.archive.org/web/20201109021559/https://thewest.com.au/lifestyle/rob-broadfield/rob-broadfield-taste-testing-mrs-macs-new-perth-stadium-range-of-pies-ng-b88659062z|url-status=live}}</ref><ref>{{cite news|url=https://www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6&objectid=12133349|title=New vegan pie awards and the changing taste of a Kiwi classic|date=28 September 2018|work=[[New Zealand Herald]]|access-date=25 November 2019|archive-date=25 August 2019|archive-url=https://web.archive.org/web/20190825061340/https://www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6&objectid=12133349|url-status=live}}</ref><ref>{{cite news |url=https://www.nzherald.co.nz/lifestyle/kiwi-as-bro-the-nz-food-mashups-that-would-disgust-or-surprise-the-world/FKE6JSZPL4UPGUQ3SAUBBH73GA/ |title=Kiwi as, bro! The NZ food mashups that would disgust (or surprise) the world |date=2022-09-13 |publisher=New Zealand Herald }}</ref> The curry is common in India, Bangladesh, Pakistan, and many other countries where a [[South Asian diaspora]] is present.<ref>{{Cite web |last1=Celjo |first1=Farah |last2=Hegarty |first2=Siobhan |date=22 August 2018 |title=India's most popular curry: Butter chicken |url=https://www.sbs.com.au/food/article/2017/05/15/indias-most-popular-curry-butter-chicken |url-status=live |archive-url=https://web.archive.org/web/20230206090605/https://www.sbs.com.au/food/article/2017/05/15/indias-most-popular-curry-butter-chicken |archive-date=6 February 2023 |access-date=15 April 2019 |website=[[Special Broadcasting Service|SBS]]}}</ref><ref>{{Cite web|url=https://www.huffingtonpost.in/2017/05/24/tracing-the-roots-of-arguably-delhis-most-popular-food-butte_a_22107131/|title=How Did Butter Chicken Become Synonymous With Delhi?|website=HuffPost India|date=30 May 2017|access-date=15 April 2019|archive-date=15 April 2019|archive-url=https://web.archive.org/web/20190415202414/https://www.huffingtonpost.in/2017/05/24/tracing-the-roots-of-arguably-delhis-most-popular-food-butte_a_22107131/|url-status=live}}</ref><ref name="liu">{{cite news |first1=Karon |last1=Liu |title=How butter chicken roti became a Toronto classic |url=https://www.thestar.com/life/food_wine/2019/08/13/how-butter-chicken-roti-became-a-toronto-classic.html |access-date=4 January 2020 |work=The Toronto Star |date=13 August 2019 |archive-date=8 November 2020 |archive-url=https://web.archive.org/web/20201108024809/https://www.thestar.com/life/food_wine/2019/08/13/how-butter-chicken-roti-became-a-toronto-classic.html |url-status=live }}</ref><ref name="wilson">{{cite web |first1=Laurie |last1=Wilson |title=What Is the Difference Between Authentic and American Indian Food? |url=https://www.chowhound.com/food-news/206018/what-is-the-difference-between-authentic-and-american-indian-food/ |work=Chowhound |access-date=4 January 2020 |date=11 August 2018 |archive-date=30 October 2020 |archive-url=https://web.archive.org/web/20201030084428/https://www.chowhound.com/food-news/206018/what-is-the-difference-between-authentic-and-american-indian-food/ |url-status=live }}</ref><ref name="anand">{{cite news |first1=Anjum |last1=Anand |title=Sweet and murky: the British curry |url=https://www.theguardian.com/lifeandstyle/2010/apr/21/british-curry-india-tikka-masala |access-date=4 January 2020 |work=The Guardian |date=21 April 2010 |archive-date=11 November 2020 |archive-url=https://web.archive.org/web/20201111204850/https://www.theguardian.com/lifeandstyle/2010/apr/21/british-curry-india-tikka-masala |url-status=live }}</ref> Due to its popularity outside of India, it is sometimes mistakenly believed to be of Western origin (like [[chicken tikka masala]], which it is sometimes confused with).<ref>{{Cite web |last=Reinfrank |first=Alkira |date=26 May 2020 |title=What is butter chicken? Isn't it curry? |url=https://www.scmp.com/lifestyle/food-drink/article/3086104/story-butter-chicken-one-most-popular-indian-restaurant-dishes |url-status=live |archive-url=https://web.archive.org/web/20230321215019/https://www.scmp.com/lifestyle/food-drink/article/3086104/story-butter-chicken-one-most-popular-indian-restaurant-dishes |archive-date=21 March 2023 |access-date=24 May 2023 |website=[[South China Morning Post]] |language=}}</ref> | ||
Revision as of 17:57, 13 June 2025
Template:Short description Template:Infobox food
Butter chicken is a type of curry made from chicken cooked in a spiced tomato and butter (makhan)-based gravy. The gravy is typically known for its rich texture. It is similar to chicken tikka masala, which uses a tomato paste.[1] The dish originates in Delhi, India.[2][3]
History
The curry was developed at the Moti Mahal restaurant in the Daryaganj neighbourhood of Old Delhi in the 1950s, after the Partition of India[4] by Kundan Lal Jaggi and Kundan Lal Gujral,[5] who were both Punjabi Hindu refugees from Peshawar, in the North-West Frontier Province of British India.[6][7][3] The curry was made "by chance" by mixing leftover tandoori chicken in a tomato sauce, rich in butter (makhan).[8]
In 1975, the English phrase "butter chicken" curry first appeared in print, as a specialty of the house at Gaylord Indian restaurant in Manhattan.[9] In Canada and the Caribbean, it can be found as a filling in pizza, poutine, wraps, roti, or rolls,[10] while in Australia and New Zealand, it is also eaten as a pie filling.[11][12][13][14] The curry is common in India, Bangladesh, Pakistan, and many other countries where a South Asian diaspora is present.[15][16][10][17][18] Due to its popularity outside of India, it is sometimes mistakenly believed to be of Western origin (like chicken tikka masala, which it is sometimes confused with).[19]
In 2024, the family of Gujral (who run Moti Mahal) sued the family of Jaggi (who run a rival restaurant) in a dispute over credit for inventing the dish.[20]
Preparation
Chicken is marinated for several hours in a mixture of lemon juice, dahi (yogurt), Kashmiri red chilli, salt, garam masala, ginger paste, and garlic paste.
The marinated chicken is cooked in a tandoor (traditional clay oven), but may be grilled, oven-roasted, or pan-fried. It is served in a mild curry sauce that includes butter. The sauce is a tomato, garlic, and ginger-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 velvety smooth. Spices may include cardamom, cumin, cloves, cinnamon, coriander, pepper, garam masala, and fenugreek (Punjabi/Hindi: kasuri methi). Cashew paste may be used as a thickener and it is finally garnished with coriander.
See also
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References
Bibliography
- Curry Club Tandoori and Tikka Dishes, Piatkus, London — Template:ISBN (1993)
- Curry Club 100 Favourite Tandoori Recipes, Piatkus, London — Template:ISBN & Template:ISBN (1995)
- India: Food & Cooking, New Holland, London — Template:ISBN (2007)
Template:Indian dishes Template:Foods featuring butter Template:Chicken dishes
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