Butter chicken is a type of curry made from chicken cooked in a spiced tomato and butter-based (makhan) gravy. The gravy is typically known for its rich texture. It is similar to chicken tikka masala, which uses a tomato paste.[6] The dish originates in Delhi, India.[1][2]
In 1975, the English phrase "butter chicken" curry first appeared in print, as a specialty of the house at Gaylord Indian restaurant in Manhattan.[12] In Canada and the Caribbean, it can be found as a filling in pizza, poutine, wraps, roti, or rolls,[13] while in Australia and New Zealand, it is also eaten as a pie filling.[14][15][16][17] The curry is common in India, Bangladesh, Pakistan, and many other countries where a South Asian diaspora is present.[18][19][13][20][21] Due to its popularity outside of India, it is sometimes mistakenly assumed to be of Western origin (like chicken tikka masala, which it is sometimes confused with).[22]
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.[23]
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.
^ abBalasubramaniam, Chitra (10 August 2017). "A palatial offering". The Hindu. Archived from the original on 12 November 2020. Retrieved 9 November 2022. Go back in time to the place where butter chicken and dal makhni originated at London, UK
^Gujral, Monish (7 March 2013). On the Butter Chicken Trail: A Delhi Darbar Cookbook (1.0 ed.). Delhi, India: Penguin India. ISBN9780143419860.
^Hosking, Richard (8 August 2006). Authenticity in the kitchen : proceedings of the Oxford Symposium on food and cookery 2005 (1 ed.). Blackawton: Prospect Books. p. 393. ISBN9781903018477.
