Murgh Makhani (2)
May 22nd, 2008 by ashvattha
Murgh makhani or Butter chicken is an Indian dish from the Punjab region. It is popular in countries all over the world. While the dish’s general recipe is well known, the actual flavour can vary from restaurant to restaurant even within Delhi. Butter chicken is usually served with naan, roti, parathas or steamed rice.
Recipe:
It is a dish made by marinating a chicken overnight in a dahi and spice mixture usually including garam masala, ginger, lemon or lime, pepper, coriander, cumin, turmeric, chilli, methi and garlic. It is in some ways similar to Chicken Tikka Masala. The chicken is then roasted or baked.
Makhani sauce is made from butter, tomatoes, almonds and various spices, often including cumin, cloves, cinnamon, coriander, pepper, fenugreek and sometimes cream. Once the sauce is prepared, the marinated and roasted chicken is chopped and added to it.
Legend has it that a customer walked in a Delhi restaurant late at night when all dishes were finished, so the chef just threw a leg of tandoori chicken in a gravy of butter and tomatoes and some mild spices. The dish was loved and became a regular fare.
