From Wikipedia’s Butter Chicken[1]<p>> The curry was developed at the Moti Mahal restaurant in the Daryaganj neighbourhood of Old Delhi in the 1950s, after the Partition of India by Kundan Lal Jaggi and Kundan Lal Gujral, who were both Punjabi refugees from Peshawar.<p>Whoever did it, but if the dates are correct, I’m surprised that this is a recent dish/recipe, not something like the Mughals introduced to India. The types of dishes that Butter Chicken is categorized into sound like Mughlai cuisine[2].<p>Disclaimer: Besides my curiosity, I eat to live and have no clue in many, many cases related to food and cuisines.<p>1. <a href="https://en.wikipedia.org/wiki/Butter_chicken" rel="nofollow">https://en.wikipedia.org/wiki/Butter_chicken</a><p>2. <a href="https://en.wikipedia.org/wiki/Mughlai_cuisine" rel="nofollow">https://en.wikipedia.org/wiki/Mughlai_cuisine</a>
I've eaten it earlier, multiple times.<p>Whoever invented it, it tastes too sweet to me. Probably due to the amount of onion (1) in it, an issue I come across in Indian veg gravy dishes too.<p>(1) The article says it is made in a tomato gravy, but my guess is that it is an onion and tomato gravy, not just a tomato one.
Ahh to be from the Midwest where if you're lucky enough to have an Indian restaurant in your town, half the time you're getting something that's more chicken tikki than butter chicken.<p>Also, I feel if it does have fenugreek in it, it isn't a "real" murgh makhani either.