Street View Street Food
Butter Chicken
History
The dish has its roots in Moti Mahal Daryaganj. It
was developed by three Indians, Kundan Lal Jaggi,
Kundan Lal Gujral and Thakur Dass all Punjabi Hindu
restaurateurs who were the founders of Moti Mahal
restaurant in Delhi, India.
The dish was created by the three partners at their
restaurant in Delhi in the 1950s. The dish was made
“By Chance” by mixing the leftover chicken in a tomato
gravy, rich in butter and cream.
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Culture
Chicken is marinated for several hours in a cream,
yogurt 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. Cream
may be used in the sauce or as a garnish. Cashew paste
may be used as a thickener.