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Butter chicken
Butter chicken or ''murgh makhani'' () is an Indian dish〔http://cooking.nytimes.com/recipes/1016754-butter-chicken〕 of chicken in a mildly spiced curry sauce. It is served in India and abroad. The dish has its roots in Punjabi cuisine and was developed by the Moti Mahal restaurant in Delhi, India.〔(【引用サイトリンク】title=Moti Mahal: Delhi’s Gastronomic Pearl – The Wall Street Journal )〕
==Preparation==
Chicken is marinated for several hours in a yogurt and spice mixture. The spices may include garam masala, ginger, garlic paste, 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 (Punjabi/Hindi: Kasuri Methi). Cream may be used in the sauce or as a garnish. Cashew paste may be used as a thickener.〔http://food.ndtv.com/recipe-butter-chicken-106717〕
Garnishes can include butter, cream, green chillies, coriander, and Kasuri Methi.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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