Butter chicken facts for kids
Butter chicken
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| Alternative names | Chicken makhani, murgh makhani |
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| Course | Curry |
| Region or state | North India |
| Created by | Kundan Lal Gujral and Kundan Lal Jaggi |
| Main ingredients | Butter, tomatoes, chicken |
| Variations | Paneer makhani, dal makhani |
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.
Contents
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 it was Invented
The story goes that butter chicken was created by accident! The chefs had some leftover tandoori chicken. They decided to mix it into a rich tomato sauce that had plenty of butter. This mix turned into the delicious dish we know today.
Butter Chicken Around the World
The first recipe for "Murgh makhani" was written down in 1974. A year later, in 1975, the name "butter chicken" first appeared in print. This was at an Indian restaurant in Manhattan, USA.
Today, butter chicken is popular all over the world. In places like Toronto and the Caribbean, you can find it as a filling in pizza, wraps, or rolls. In Australia and New Zealand, it's even used as a pie filling! It's a favorite dish in India and many other countries.
How Butter Chicken is Made
Making butter chicken involves a few steps. First, the chicken is prepared.
Marinating the Chicken
The chicken pieces are soaked for several hours in a special mix. This mix, called a marinade, includes lemon juice, dahi (yogurt), and different spices. Some of these spices are Kashmiri red chili, salt, garam masala, ginger paste, and garlic paste. Marinating makes the chicken tender and full of flavor.
Cooking the Chicken
After marinating, the chicken is traditionally cooked in a tandoor. A tandoor is a special clay oven that cooks food at very high heat. If a tandoor isn't available, the chicken can also be grilled, roasted in a regular oven, or pan-fried.
Making the Creamy Sauce
The cooked chicken is then added to a mild, creamy sauce. This sauce is made from tomatoes, garlic, and ginger. It is cooked slowly until it becomes smooth and thick. Many chefs strain the sauce to make it extra velvety.
Sauce Spices and Ingredients
The sauce gets its amazing flavor from many spices. These can include cardamom, cumin, cloves, cinnamon, coriander, pepper, garam masala, and fenugreek (called kasuri methi in Punjabi and Hindi). Sometimes, cashew paste is added to make the sauce even thicker and richer. Finally, fresh coriander leaves are often sprinkled on top as a garnish.
See also
In Spanish: Pollo con mantequilla para niños
