Butter chicken, also called murgh makhani, is a very popular Indian dish. It is a type of curry made with tender chicken in a creamy, spiced sauce. The sauce is usually made from tomatoes and lots of butter (makhan). It has a rich and smooth texture that many people love. This dish is similar to chicken tikka masala, another well-known curry.
It is one of the most popular Indian dishes in the world. Butter chicken is made with tender chicken pieces, a rich and creamy gravy, and a wonderful mix of spices. However, its history and where it came from are still a mystery. This article will take you on a trip through time and space to learn about the fascinating history of one of India’s most famous dishes.
A Dish Shrouded in Mystery
Even though butter chicken is now a well-known Indian dish, no one agrees on where it came from. There are stories that Kundan Lal Gujral, who opened the famous Moti Mahal restaurant in Delhi in the 1950s, made it. Gujral is said to have come up with the dish by accident when he had too much tandoori chicken. He cleverly used the leftover chicken in a tomato and butter sauce with spices to make butter chicken.
Some people, though, don’t believe this version of events and say that similar dishes existed before under different names. Food historian Pushpesh Pant says it’s hard to say for sure where it came from because cooking meat in clay ovens has been a part of Indian cooking for thousands of years.
We might never know who made the first butter chicken, but it probably started in the creative kitchens of Punjab and Delhi, where chefs mixed traditional tandoori cooking methods with rich, spicy gravies.
Birthplace of a Legend – Delhi
While its precise origins may remain contested, there is clear consensus that butter chicken as we know it today traces its roots to the city of Delhi. It was here in the years following India’s independence and partition that butter chicken took shape and rose to fame.
The dish is strongly associated with the legendary Moti Mahal restaurant in Delhi’s Daryaganj neighborhood. Although the owners’ claims of inventing butter chicken have been disputed, there’s no doubt that Moti Mahal played a key role in popularizing this dish. Their version of rich, creamy and aromatic butter chicken became a sensation, gaining praise from celebrities, politicians, and food critics alike.
From these origins in Old Delhi, butter chicken spread rapidly across India’s capital and beyond. Neighborhood restaurants put their own spin on the recipe, and it soon became a fixture on menus and a staple for special occasions and festive feasts. By the 1970s and 80s, butter chicken had been firmly established as one of Delhi’s great culinary gifts to the nation and world.
An Enduring Legacy – The Indian Diaspora
While Delhi may be its ancestral home, butter chicken has long since transcended geographical boundaries. Its meteoric rise in popularity paralleled the growth of the Indian diaspora in North America, the United Kingdom, Australia and beyond.
Nostalgic for the flavors of home, Indian communities abroad adopted butter chicken into their daily cooking and restaurant menus. It became a vivid symbol of their culinary heritage. Over time, it evolved into a celebrated national dish, bringing a taste of India to all corners of the world.
From Toronto to London, Sydney to New York, butter chicken is now a proudly global phenomenon. It can be found on restaurant menus from Texas to Tasmania, and graces dining tables from Stockholm to Singapore. Indian families prepare it to celebrate special occasions or satisfy comfort food cravings. Its popularity is a lasting testament to the rich creativity of Indian cuisine.
An Evolving Tradition – Innovation and Variations
A key part of butter chicken’s global appeal has been its versatility and openness to adaptation. While staying true to its basic ingredients, each region and family has put their own spin on the classic recipe.
Some versions use coconut milk and mustard oil while others incorporate chili peppers and smoked paprika. The dish can be made mild and creamy or hot and tangy. Meats like fish, shrimp or lamb can also be used instead of chicken. There are also many quick and easy instant mixes for time-pressed home cooks.
This spirit of innovation has kept butter chicken constantly evolving. One can find novel fusion versions like butter chicken pizza, burritos and poutine. Leading chefs have also elevated it to new heights in fine dining menus. Far from diminishing its heritage, these diverse iterations have served to extend butter chicken’s popularity and pride of place.
An Authentic Taste of India
While butter chicken enjoys immense popularity globally, it remains an integral part of India’s culinary fabric. It is especially beloved in Delhi and the northern regions. For Indians, it is more than just a dish – it is a way of life.
No Indian celebration or family gathering is complete without the rich aromas of butter chicken wafting through the air. It is synonymous with warmth, community and celebration. Serving it to guests is a mark of hospitality and respect.
Outside India, butter chicken may have become an ambassador for Indian cuisine. But within India, it remains an authentic regional delight that connects people to fond memories and traditions. For many Indians, the nostalgic tastes of butter chicken will forever be imprinted on the palate and in the soul.
The Secret’s in the Spices
While techniques like tandoori-roasting and simmering in a spiced gravy are essential, the complex magic of butter chicken lies in its spices. Garam masala, turmeric, cumin, fenugreek, cardamom and chili peppers provide layers of flavor that tantalize the taste buds.
Getting the ideal balance of aromatics, heat and spice blends requires both skill and intuition. Regional variations in spice mixes also make each chef’s version unique. Beyond flavor though, the spices transform butter chicken into more than just comfort food – they make it a complete sensory and nostalgic experience that lingers long after the meal ends.
An Irresistible Sensory Feast
To truly understand butter chicken’s global popularity, one must experience its magical blend of tastes, aromas, textures and visual appeal. Each element comes together in perfect harmony, creating an irresistible feast for the senses.
The first aroma of sizzling spices, onions and tomato teases your anticipation. The vivid red-orange hue of the gravy signals a burst of flavors to come. The chicken’s charred smokiness contrasts the smooth and velvety sauce. Subtle notes of fenugreek, cardamom and chili marry perfectly with creamy butter and tomato. With every bite, your taste buds jump for joy. The overall experience is sublime, soulful and sensational.
This multidimensional sensory experience, together with the dish’s incredible versatility, makes butter chicken one of the world’s most sought-after comfort foods. It’s no wonder it has achieved such mythical status across cultures and geographies.
An Iconic Indian Legacy
As we’ve seen, narrowing down the exact origins of butter chicken may be an elusive goal. Its history is filled with apocryphal legends, disputed claims and regional influences. Yet perhaps this mystery is part of its enduring charm and appeal.
Its ubiquity and adaptability around the globe speaks to the universal comfort and joy that butter chicken evokes across cultures. While its roots may be difficult to trace definitively, there is no denying this iconic dish is a treasure of Indian cuisine gifted to the world. The unique story behind butter chicken stands as a remarkable testament to the imagination and innovation that makes Indian food truly special.
The Story of Butter Chicken
Butter chicken was first made in the 1950s. Two friends, Kundan Lal Jaggi and Kundan Lal Gujral, created it. They were the founders of a famous restaurant called Moti Mahal in Delhi, India.
How Butter Chicken is Made
Making butter chicken involves a few steps. First, the chicken is prepared.
Butter Chicken (the only recipe you will ever need)
FAQ
Where does buttered chicken originate?
People cook chicken in a spiced tomato and butter (makhan)-based gravy to make butter chicken. The gravy is typically known for its rich texture. It is similar to chicken tikka masala, which uses a tomato paste. The dish originates in Delhi, India.
Is butter chicken actually Indian or British?
Many people in India eat butter chicken, which is called Murgh Makhani in Hindi, with the bone still in the chicken. It is cooked in a tandoor. In the United States the dish is usually served off the bone. Butter chicken, which is like chicken tikka masala, came from Delhi, India, in the 1950s and is now popular all over the world.
Is butter chicken a Punjabi dish?
About Butter Chicken Recipe Butter chicken, also known as Murgh Makhani, is a popular Indian dish that originated in the region of Punjab. It is a rich and creamy curry made with tender chicken pieces cooked in a tomato-based sauce with a generous amount of butter and cream.
Is chicken tikka masala British or Indian?
What are the ingredients needed to make butter chicken?
Butter chicken, or murgh makhani, is a popular Indian dish that was created by chance in 1947 in Delhi, India when a restaurant mixed together leftover chicken and a creamy tomato sauce. The sauce was made with a mixture of cream and butter, which is why it became known at “butter chicken.”
What is the difference between Butter Chicken and Chicken Tikka Masala?
But Butter chicken is low on the heat & spice quotient and does not include onions in the gravy. More importantly butter chicken is cooked in butter whereas chicken tikka masala is cooked in oil. Butter chicken has a smooth and silky gravy/sauce but tikka masala has a texture from the chopped and caramelized onions.
What spices are used in butter chicken?
The spices in Butter Chicken are turmeric, garam masala, chilli powder and cumin. Did you know….You don’t need copious amounts of butter for a great Butter Chicken!
Can you make butter chicken with ghee or oil?
Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don’t pour the Marinade left in the bowl into the fry pan).