Butter Chicken
A creamy and rich tomato-based chicken curry, often served with naan or rice.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Butter Chicken, or Murgh Makhani, originated in Delhi, India, in the 1950s at the Moti Mahal restaurant. It was accidentally created by Kundan Lal Gujral as a way to prevent tandoori chicken from drying out. He repurposed leftover tandoori chicken in a rich tomato-based gravy, thus giving birth to this now globally recognized dish.
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Butter chicken is a celebrated dish in Indian cuisine, often associated with special occasions, celebrations, and restaurant dining. It represents the rich and flavorful traditions of North Indian cooking and has become a symbol of Indian food globally.
Restaurant Staple
Butter chicken is a ubiquitous item on the menus of Indian restaurants worldwide, symbolizing the popularity and widespread appeal of Indian cuisine.
Celebratory Dish
It is often served during weddings, parties, and other festive occasions, signifying abundance and indulgence.
Adaptations and Variations
While the core recipe remains relatively consistent, many regional and personal variations exist, reflecting the adaptability and creativity of Indian cooking.
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Butter chicken is known for its creamy, rich, and slightly sweet flavor profile, balanced with savory and aromatic spices.
The primary flavors are derived from the combination of tomatoes, butter, and cream, creating a smooth and luscious texture. Aromatic spices like ginger, garlic, garam masala, chili powder, and sometimes fenugreek leaves (kasuri methi) contribute to the complex flavor profile. The addition of butter gives it a distinctive richness, while the tomatoes provide a subtle tanginess. The sweetness is subtle and usually comes from honey or sugar added to the gravy.
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Marination is Key
Marinating the chicken in yogurt and spices for several hours or overnight tenderizes the meat and infuses it with flavor, resulting in a more succulent dish.
Use High-Quality Tomatoes
The quality of tomatoes significantly impacts the flavor of the gravy. Use fresh, ripe tomatoes or good-quality canned tomato puree for the best results.
Slow Cooking for Richness
Allowing the gravy to simmer slowly allows the flavors to meld and deepen, creating a richer and more complex taste profile. Don't rush the process.
Kasuri Methi Secret
Crushed dried fenugreek leaves (kasuri methi) add a distinctive aroma and slightly bitter note that complements the sweetness of the gravy. Don't skip this ingredient!
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