Butter chicken is a type of curry made from chicken cooked in a spiced tomato andbutter-based (makhan) gravy. The gravy is typically known for its creamy, rich texture. It is similar tochicken tikka masala, which uses a tomato paste.[6] Thedish originates inDelhi,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 inManhattan.[12] InCanada and theCaribbean, 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 apie filling.[14][15][16][17] The curry is common in India, Bangladesh, Pakistan, and many other countries where aSouth 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 (likechicken tikka masala, which it is sometimes confused with).[22]
In 2024, the owners of restaurant sued a rival restaurant in a dispute over credit for inventing the dish.[23]
The marinated chicken is cooked in atandoor (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 includecardamom,cumin,cloves,cinnamon,coriander,pepper,garam masala, andfenugreek (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. Retrieved9 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.
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