ONE OF INDIA’S MOST RECOMMENDED DISHES: BUTTER CHICKEN! WHAT’S SO SPECIAL ABOUT IT?
One dish that has crossed boundaries to become a classic in Indian restaurants worldwide: is tomato-based, reddish-orange, Creamy Butter Chicken. It was the second most searched Indian dish worldwide last year, with 400,000 searches each month. And why not? It's so adaptable! So what makes Butter Chicken stand out on every menu?
The Flavour Profile
Butter chicken's flavor profile was approachable for all palates from the start because it was mildly spiced and slightly sweet. It contains many spices even if the meal isn't very spicy. Garam masala, ground coriander, chili powder, and many other spices give it a natural taste and aroma. At the same time, butter and cream give it a smooth texture.
Like many curries, the trick to a fantastic butter chicken near me lies in the gravy or, as it's usually known, sauce. Regarding butter chicken, the liberal use of spices adds complexity and depth, onions and tomatoes provide sweet notes, and butter and cream are added as a final touch to make the dish creamy and smooth.
Butter Chicken has certainly rewarded its creator well. Moti Mahal, Kundan Lal Gujral's restaurant, became a hotspot in Delhi's dining scene, attracting Richard Nixon, John F. Kennedy, and, more recently, Gordon Ramsay. Today, Gujral's grandson Motish is in charge of more than 100 Moti Mahal franchises around the globe. If there's one thing we're sure of, garlic butter chicken has a saucy future.
How did Butter Chicken Originate?
Most of us are unaware of the origins of Instant Pot Butter Chicken. A Punjabi refugee, Kundan Lal Gujral, arrived in Delhi in the wake of the 1947 partition of India and Pakistan. In the 1920s, he owned a Dhaba in Peshawar. He used to prepare and serve Tandoori Chicken at his Dhaba in Peshawar, making a name for itself and generating buzz. But after the partition, things became chaotic, and he left for India. Together with two of his Delhi partners, he opened the Moti Mahal restaurant in Daryaganj in 1950.
Back in those days, there were no freezers to store leftover food. So, to avoid wasting the leftover chicken, Kundan did an experiment of mixing chicken with tomatoes and onion gravy, drizzled with butter, blended with Indian Masalas, and garnished with heavy cream. The mildly sweet and spicy Murgh Makhani or Chicken Makhani, as named in India or Indian butter chicken, became a sensational dish in India with just a mere experiment.
The traditional method of making an Indian butter chicken recipe requires intense focus and serious effort. The sauce is then prepared using tomato, cream, and seasonings. With an endless list of ingredients, this terrific dish is also tiring. But Alcoeats Butter Chicken - Indian Simmer Sauce Mix can make it super easy. Alcoeats serves a ready-to-use creamy sauce combination. It's a blend of cashew nuts, melon seeds, skimmed milk, white pepper, and spices needed to produce the creamy, spicy butter chicken sauce. Made quick and easy, this recipe is something you must get your hands on!
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