Murgh makhani (pronounced [mʊrg ˈmək.kʰə.ni]) anglicised as butter chicken is a curry of chicken in a spiced tomato and butter (makhan) sauce. It originated in the Indian subcontinent as a curry.

It is similar to chicken tikka masala, which uses a tomato paste.

History

The curry was developed in the 1950s by Kundan Lal Jaggi and Kundan Lal Gujral, founders of the Moti Mahal restaurant in Delhi, India. The curry was made “by chance” by mixing leftover tandoori chicken in a tomato gravy, rich in butter (makhan). In 1974, a recipe was published for “Murgh makhanii (Tandoori chicken cooked in butter and tomato sauce)”. In 1975, the English phrase “butter chicken” curry first appeared in print, as a specialty of the house at Gaylord Indian restaurant in Manhattan. In Toronto and the Caribbean, it can be found as a filling in wraps, roti, and rolls, while in Australia, and New Zealand, it is also eaten as a pie filling. The curry is common in India and many other countries.

Happy Cooking,
UB

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