Hey! It’s Gembira! Hope you’re having a great week. I've been thinking about comfort food lately, and one dish I just have to talk about is Butter chicken! It’s one of those meals that never gets old!
Butter chicken, or murgh makhani if you want to sound fancy, is a North Indian classic that almost everyone falls in love with after the first bite! It’s made with grilled chicken in a super creamy, buttery tomato sauce! Kinda like chicken tikka masala, but usually milder and way more buttery!
What really surprised me, though, is that despite the name, butter chicken doesn’t actually need a ton of butter. That rich, creamy texture? It's mostly thanks to the cream! Sure, some places go all out and throw in a big scoop of butter at the end, but hey, you won't hear any complaints from me!
Oh, and sometimes instead of butter, people would use ghee! A staple in Indian cooking! It’s basically clarified butter and has been used in Indian kitchens for centuries!
But get this! The dish was actually created by accident! Back in the 1950s, the chefs at Moti Mahal in Delhi had leftover tandoori chicken. To avoid wasting it, they tossed it into a buttery, tomato-based sauce with some cream. People loved it so much, it became one of India’s most iconic dishes!
So next time you’re tearing into some naan or snacking on crispy papadums alongside butter chicken, just remember, you’re eating a happy little accident that turned into a worldwide favorite!
Best regards, Gembira
Here to make your soul happy!