Butter Chicken
Butter Chicken, also known as Murgh Makhani, features tandoori chicken simmered in a rich, creamy tomato and butter-based sauce. The dish is known for its mild sweetness and aromatic blend of spices.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Butter Chicken, also known as Murgh Makhani, originated in Delhi, India, in the 1950s at the Moti Mahal restaurant. It's believed to have been a fortunate accident born out of the need to repurpose leftover tandoori chicken. The chefs created a creamy tomato-based sauce to prevent the chicken from drying out, inadvertently inventing a globally beloved dish.
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Butter Chicken holds a prominent place in Indian cuisine and is widely recognized and enjoyed both within India and internationally. It represents a fusion of Mughlai culinary influences with Punjabi cooking techniques, and is often featured in celebrations and special occasions.
Restaurant Staple
Butter Chicken is a quintessential dish found on the menu of almost every Indian restaurant worldwide, making it a symbol of Indian cuisine globally.
Celebratory Dish
It's a popular choice for family gatherings, parties, and festive occasions due to its rich flavors and crowd-pleasing appeal.
Fusion Cuisine Inspiration
Butter Chicken has inspired numerous fusion dishes and variations, showcasing its versatility and adaptability in different culinary contexts.
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Butter Chicken offers a harmonious blend of creamy, rich, sweet, and subtly spiced flavors. The interplay of tangy tomatoes, aromatic spices, and the smoky char of tandoori chicken creates a complex and comforting taste experience.
The dish's flavor profile is primarily driven by its creamy tomato-based sauce. This sauce is typically enriched with butter (or ghee), cream, and a medley of spices like ginger, garlic, garam masala, chili powder (for a touch of heat), and fenugreek leaves (kasuri methi), which impart a unique aroma. The sweetness comes from either honey or sugar, balancing the acidity of the tomatoes. The pre-cooked tandoori chicken adds a smoky depth and tender texture, contributing significantly to the overall flavor.
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Marinating the Chicken
Marinating the chicken in yogurt and spices for an extended period (at least 4 hours, preferably overnight) tenderizes the meat and allows it to absorb the flavors more effectively.
Using Fresh Ingredients
Using fresh tomatoes, ginger, and garlic will significantly enhance the flavor of the sauce compared to using canned or pre-processed ingredients. Roasting the tomatoes before blending can also add a deeper, richer flavor.
Kasuri Methi (Dried Fenugreek Leaves)
Don't skip the kasuri methi! Crushing the dried fenugreek leaves between your palms before adding them to the sauce releases their unique aroma and adds a distinctive flavor characteristic of authentic Butter Chicken.
Simmering the Sauce
Allow the sauce to simmer gently for an extended period (at least 30 minutes) to allow the flavors to meld and deepen. Stir frequently to prevent sticking and burning.
Adding Butter and Cream at the End
Adding the butter and cream towards the end of the cooking process helps to preserve their richness and prevent them from curdling. Stir gently until just combined.
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