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Butter chicken, traditionally known as murgh makhani (pronounced [mʊrɣ ˈməkʰaːni]), is an Indian dish originating in Delhi. [1] [2] It is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce. Its sauce is known for its rich texture. It is similar to chicken tikka masala, which uses a tomato paste. [6]
Typical preparation includes seasoning and marinating the chicken meat in a green seasoning consisting of culantro, coriander, French thyme, thyme, scallion, onion, garlic, and peppers. Then the curry is prepared by first adding oil to the pot and then adding and cooking curry powder mixed with water, then the chicken. [4]
Buffalo wing – American dish of spicy chicken wings; Buldak – Korean barbecued chicken dish; Butter chicken – Indian gravy chicken dish prepared with butter. Known traditionally as murgh makhani; Cabidela – Portuguese dish made with poultry; Cafreal – Spicy chicken dish popular in Goa, India; Cashew chicken – Chinese-American dish
There are two different variants of Manchurian, dry or semi dry and with gravy. Both variants are prepared by using common ingredients like corn flour, maida flour, spring onion, bell peppers, soy sauce, chili sauce, minced garlic, ground pepper, etc. and has typical garnish of spring onion.
Jacqueline Kennedy was reported to have eaten "chicken tandoori" on a flight from Rome to Bombay in 1962. [31] A recipe for tandoori chicken was printed in the Los Angeles Times in 1963, for "the hostess in search of a fresh idea for a party dinner"; [32] a similar recipe was featured in the same newspaper in 1964. [33]
a Bhopali style chicken cooked in a rich gravy with mint: Chicken Tikka: Chicken with spices served on a skewer: Chicken Tikka masala: Chicken marinated in a Yogurt tomato sauce. It is known to have a creamy texture. Chole bhature: Main course with Chick peas, assorted spices, wheat flour and bhatura yeast. Vegetarian Daal baati churma: a ...
Chicken karahi, or kadai chicken, is a chicken dish from South Asia. It is known as gosht karahi when prepared with goat or lamb meat instead of chicken. It is noted for its spicy taste and is notable in South Asian Cuisine. The dish is prepared in a karahi (a type of wok) and can take between 30 and 50 minutes to prepare and cook the dish.
Chicken 65 is a spicy, deep-fried chicken dish originating from Hotel Buhari, [1] Chennai, [2] India, as an entrée, or quick snack. The flavour of the dish can be attributed to red chillies, but the exact set of ingredients for the recipe can vary. It is prepared using boneless chicken and is usually served with an onion and lemon garnish.