Origin of Murgh Makhani

Murgh makhani, also known as butter chicken, is a beloved Indian dish that originated in Delhi in the 1950s. This iconic curry was created by accident at the Moti Mahal restaurant in Daryaganj, Delhi. The creators, Kundan Lal Gujral and Kundan Lal Jaggi, were Punjabi refugees from Peshawar who arrived in Delhi after the Partition of India in 1947.

Accidental Invention

The dish came about when Gujral and Jaggi decided to mix leftover tandoori chicken with a rich tomato gravy made with butter (makhan). This innovative idea resulted in the creation of the delectable butter chicken, also known as murgh makhani.

Initially called “murgh makhani,” meaning “chicken cooked in butter” in Hindi, the first published recipe appeared in 1974 under the name “Murgh makhanii (Tandoori chicken cooked in butter and tomato sauce).” The English term “butter chicken” first appeared in print in 1975 at the Gaylord Indian restaurant in Manhattan, New York.

Dispute and Legacy

The Moti Mahal restaurant, run by the Gujral family, claims credit for inventing the dish. However, there was a legal dispute in 2024 with the family of Jaggi, who ran a rival restaurant, over who deserves the credit. Despite this controversy, butter chicken quickly gained popularity across India and eventually spread globally due to its rich, creamy, and mildly spiced flavors.

Spices

What makes this dish so special is the spices with the combination of garam masala, turmeric, cumin, and coriander. The richness of the butter and cream, combined with the tanginess of tomatoes, results in a sauce that is comforting. Every bite brings a new wave of taste, making it impossible to resist.

Easy to Prepare

Preparing Murgh Makhani at home allows for a personal touch that you will not find in a takeaway. I remember the first time I made it for my family; the kitchen filled with the aromatic blend of spices, and the anticipation grew with every passing minute. When we finally sat down to eat, the expressions of pure pleasure on their faces were priceless. It quickly became a family dish, requested time and again.

Despite its complex flavours, Chicken Murgh Makhani is surprisingly easy to prepare. With a few simple ingredients and some patience, you can create a dish that rivals any restaurant version. This ease of preparation means you can enjoy it any night of the week, bringing a touch of Indian magic to your table whenever you wish.

Wine Pairing

To complement this delicious curry, I recommend pairing it with a Rosé Fronton from my beloved South West of France.

Fronton is an Appellation d’Origine Contrôlée (AOC) for wines produced in the region around the town of Fronton, located halfway between Toulouse and Montauban .

The rosé wines from this region are made primarily from the Négrette grape variety, also known as Pinot St. George, which is the signature grape of the Fronton appellation and which has been cultivated in the region for centuries.

Distinctive Characteristics of Négrette

The Négrette grape imparts distinctive aromatic notes reminiscent of violets, the emblematic flower of nearby Toulouse. Rosé wines from Fronton are typically dry in style. Other grape varieties permitted in Fronton include Cabernet Franc, Cabernet Sauvignon, Cinsault, Cot (Malbec), Fer Servadou (Braucol), Gamay, and Syrah.

Profiles of Fronton Rosés

The rosés are known for their floral and cherry-like aromas. Appetizingly aromatic with intense strawberry and raspberry fruit, a dry rosé with ripe, summer fruit tastes. Some Fronton Rosés can have 49 mentions of red fruit notes like strawberry and cherry!

Historical Background

Fronton is an old wine production region with the first vines planted by the Romans on the land overlooking the valley of the Tarn river. The region has a long history of winemaking dating back to Roman times when vineyards were established in the area…

The taste of india

You may wish to know more recipes from this fabulous country!

What about a fabulous curried Jerusalem artichoke or a beef Kema ?

CHICKEN MURGH MAKHANI 

Sixtine

Enjoy the taste of India at home with my easy-peasy chicken Murgh Makhani, a marvellous curry, as good as your favorite takeaway!

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Indian

Servings 4 people

Ingredients

  

• ghee or butter
• 4 chicken breasts cubed
• 5 pods green cardamom lightly crushed
• 1 tsp cinnamon powder
• 4 garlic cloves crushed lightly
• 1 large onion finely chopped
• 2 tbsp ginger freshly grated
• 2 green chilies diced
• 1 tsp kashmiri chili powder or mild paprika
• 1 tsp garam masala powder
• 3 tbsp tomato puree
• 15 cl crème fraîche
• 1 tbsp honey
• 1 tbsp fenugreek leaf powder
• 1/2 a glass water

Instructions

 

• In a large pan, soften the onion for 5 minutes with the cardamom, cinnamon in a little bit of ghee.
• Add the chicken with the ginger, chilies, Kashmiri chili, garam masala along with the tomato puree.
• Stir well and cook for a couple of minutes.
• Gradually add the crème stirring continuously to amalgamate the spices.
• Cook for 5 minutes.
• Stir in the water, honey and the fenugreek.
• Cook on a low heat for 10 minutes.
• Meanwhile, bring a large volume of water to the boil. Cook the rice for 10 minutes.
• Serve the chicken with the rice.

Notes

Wine pairing : Fronton (rosé wine) from the South West.

Keyword chicken, curries, easy recipe, easy-peasy