This episode tells the story of butter chicken, or murgh makhani, one of India’s most famous dishes. Created in the 1950s at Delhi’s Moti Mahal restaurant as a way to repurpose leftover tandoori chicken, it became a culinary icon. By simmering smoky chicken in a creamy tomato, butter, and spice-based sauce, chefs transformed leftovers into luxury.
Listeners learn about the dish’s anatomy—marinated chicken cooked in a tandoor, paired with a velvety sauce rich in butter, cream, ginger, garlic, and garam masala. Butter chicken quickly spread beyond India, inspiring global adaptations, including the UK’s chicken tikka masala, and variations like vegan versions and fusion dishes.
Beyond taste, butter chicken symbolizes India’s culinary adaptability: rooted in tradition yet open to innovation. It became a global ambassador for Indian cuisine, beloved for its balance of spice and creaminess. Ultimately, butter chicken is presented as more than a curry—it’s a story of creativity, resilience, and the universal joy of shared meals.
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