Butter Chicken is an Indian Delicacy! understand its history and what goes into it making is creamy and moat ordered dish

2. ABOUT
 Butter chicken or murgh makhani (Hindi: मुर्ग़
मक्खनी) (pronounced [mʊrg məkʰaːniː]) is an Indian
dish of chicken in a mildly spiced curry sauce. It is
served in India and abroad. The dish has its roots
in Punjabi cuisine and was developed by the Moti
Mahal restaurant in Delhi, India.

3. HISTORY
 Butter chicken originated in Delhi, the capital territory of
India, sometime during the 1950s. During this time, a
man named Kundan Lal Gurjal operated a restaurant in
the city, called Moti Mahal.
 So the story goes, the cooks of Moti Mahal would mix
leftover marinade juices with butter and tomato, and
then stew the tandoor-cooked chicken in it. It’s unlikely
that they had even the faintest idea of what they had
stumbled upon – that is, an internationally-loved
delicacy. But it is an irrefutable truth of the world that
often the best things in life are discovered quite by
accident.
 Kundan’s restaurant quickly became a famous attraction
of Delhi, and it wasn’t long before butter chicken
proliferated throughout the world, to be enjoyed by
people from every walk of life.

4. PREPARATION
 Chicken is marinated for several hours in
a cream and spice mixture. The spices may
include garam
masala, ginger, garlic, lemon or lime, pepper, coriander,
cumin,turmeric and chili.
 The chicken is usually cooked in a tandoor (traditional
clay oven), but may be grilled, roasted, or pan fried. It is
served in a mild curry sauce that includes butter. There
are many variations on the composition and spicing of
the sauce. Spices may
include asafoetida, cumin, cloves, cinnamon, coriander,
pepper and fenugreek (Punjabi/Hindi: kasuri methi).
Cream may be used in the sauce or as a
garnish. Cashew paste may be used as a thickener.
 Garnishes can include butter, cream, green chillies,
coriander, and fenugreek.

5. END NOTES
 What gives the dish its distinctive flavour is its unique blend of
spices, perfected over time. Typically, an Indian restaurant will
marinate the chicken for hours in yogurt blended with spices
like garlic, coriander, garam marsala, ginger, cumin, and
others – it may vary from place to place. Then it’s cooked
(typically tandoori-style) and simmered in a mild curry sauce
rich with butter, and in some cases, almonds and raisins as
well.
 The result? A dish that has to be tasted to be believed, and
one that’s a far cry from the disappointment I once found in
the frozen food section over a decade ago. If you’re
wondering exactly what it takes to make a worldwide
sensation, one taste of butter chicken, the way it’s prepared in
a quality Indian restaurant, will make you wonder no longer.
 But don’t take my word for it – after all, tasting is believing!

6. BONAPPÉTIT!!