India
Photo: Yuvraj Singh 97, CC BY-SA 4.0, croppedButter chicken
मुर्ग़ मखनी
/mʊrɣ məkʰ.niː/murg mak-NEE
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- Taste
- RichSpicy
- Made with
- ChickenDairy & cheese
History
Butter chicken, or murgh makhani, has a clear modern origin. After the partition of India in 1947, Punjabi cooks from Peshawar, including Kundan Lal Gujral and Kundan Lal Jaggi, opened the Moti Mahal restaurant in Daryaganj, Old Delhi. Their tandoor-roasted chicken dried out if it sat unsold, so they simmered the leftover pieces in a gravy of tomato, butter and cream. The result was mild, rich and made for bread. The restaurant became famous with politicians and visitors, and the dish spread across India and to Indian restaurants abroad. The founders' families still dispute who invented it.
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