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Butter chicken or murgh makhani is a classic Indian recipe. It originated in the 1950s, in the kitchens of Moti Mahal in Daryaganj, Delhi.
Many versions of the recipe exist. Murgh Makhani (Butter chicken) is typically served with chicken on the bone in India and served off the bone in the United States, United Kingdom and others Western counties. Authentic Indian preparations are typically more spicy and less sweet than preparations served in Western countries. Tandoori chicken is marinated overnight in a yogurt and spice mixture usually including garam masala, ginger, garlic paste, lemon or lime, pepper, coriander, cumin, turmeric and chili.
The chicken is traditionally cooked in a tandoor; but may be grilled, roasted or pan fried in less authentic preparations. The gravy is made by first heating fresh tomato, garlic, and cardamom into a bright red pulp which is then pureed after cooling, then the chef adds butter, Khoa and various spices, often including asafoetida, cumin, cloves, cinnamon, coriander, pepper, fenugreek and fresh cream. Cashew paste is a frequent addition as a thickening agent.
Of all the spices added to the dish it is dried fenugreek leaves and seeds (Urdu/Hindi: Qasuri Methi), and asafoetida make the greatest contribution to the characteristic flavour of the dish.
The dish may be garnished with white butter, fresh cream, sliced green chillies, coriander and Qasuri Methi.