Butter chicken a delightful dish and a love of many. I bet tere is no one who hates butter chicken. The dish was developed by Kundan Lal Gujral, the founder of Moti Mahal Restaurant, Delhi in 1947. The dish was actually made with leftover ingredients. He made it by mixing leftover chicken in a buttery tomato gravy. In 1947 the recipe was published with the name "Murgh Makhani",(murgh- chicken, makhan- butter).
I guess indians are very talented in making best out of the leftover, especially ladies. The word "butter chicken" first appeared in the menu of the house at Gaylord Indian Restaurant in Manhattan, New york. Today this food is a favourite side dish of many. You cannot find a non veg hotel without Butter Chicken in its menu. Its not a very complicated dish that can be seen only in hotel. It can be prepared very easily in hotel. In fact in today's world no dish is complicated to cook, with youtube you can make any dish by yourself. The chicken combined with butter and other spices gives a mouth watering aroma. It leaves an awesome taste which lasts for hours even after eating. Besides the taste its the colour of the food which attracts us. The combination of butter and cashew paste gives a rich texture and a golden colour. Along with the cashew paste addition of fresh creme gives a premium taste.
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