DetailsChicken Makhani (Butter Chicken) consists of the Makhani sauce, a mixture of a little butter, tomato based sauce, various spices, fresh cream. Cashew nut paste is also added according to preference to make the gravy thicker and richer. Chicken is marinated overnight in a yogurt and spice blend usually including ginger-garlic paste, garam masala, lemon or lime juice, pepper, coriander, cumin, tumeric. The chicken is then roasted or grilled in low flame on a tandoor oven for a slight smoky and charred flavored. The sauce is heated in a pan for 7 to 8 minutes, the chicken is chopped or shredded into small bit size pieces and cooked until the gravy and chicken have blended. Chef’s spicy sauce is added to the dish according to the preference of the customer.
Spice Level:Customers generally preferred Chicken Makhani (Butter Chicken) dish Medium heat. Kids love it mild and upon special request we can also make it Hot or Extra hot
PopularityChicken Makhani (Butter Chicken) is the most popular chicken dish at the Himalayan restaurant. It is also the most preferred dish among our younger customer.
How to orderChicken Makhani (Butter Chicken) is usually ordered with any naan or rice dish. Each serving is usually good for one to two people.
Complementary drinksChicken Makhani (Butter Chicken) holds its position as a unique dish that can be complemented with any other non-dairy based dishes in our menu.
How to eatChicken Makhani (Butter Chicken) is eaten by dipping the naan in the makhani sauce or by pinching the chicken and makhani sauce with a piece of naan. It can also be eaten by mixing with your rice dish.
OriginAlso known as Butter Chicken or Murg Makhani, Chicken Makhani is an Indian dish that is popular all over the world. Its origin can be traced back to Delhi, to the times of Mughal Empire a few hundred years ago. According to a documentary by the Discovery Channel, butter chicken recipe was invented by a person working in the kitchen staff of a famous restaurant called Moti Mahal located in Daryaganj, the central region of Delhi. While the dish's general recipe is well known, the actual flavor can vary from restaurant to restaurant even within India. (Wiki)