The CookingBites Recipe Challenge: Butter

Just curious as to why about the butter chicken, other than the name, since there's really not that much butter in it. Have to admit when I first saw a recipe for it was surprised it was even called butter chicken.
 
medtran49 said:
Just curious as to why about the butter chicken, other than the name, since there's really not that much butter in it. Have to admit when I first saw a recipe for it was surprised it was even called butter chicken.
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I think its the butter plus cream which differentiates it from other curries. According to Wiki:

The dish has its roots in Moti Mahal Daryaganj. It was developed by three Indians, Kundan Lal Jaggi, Kundan Lal Gujral and Thakur Dass all Punjabi Hindu restaurateurs[1][7][8][9] who were the founders of Moti Mahal restaurant in Delhi, India.[10][11][12][13][14][15]

The dish was created by the three partners at their restaurant in Delhi in the 1950s.[1][2] The dish was made "By Chance" by mixing the leftover chicken in a tomato gravy, rich in butter and cream.[16][17][8]

In Australia and New Zealand, it is also a common pie filling.[18][19][20]
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There is no vouching for the accuracy of this! Is it really used as a pie filling in NZ @rascal?
 
Anyway, it's not quite the same as @MypinchofItaly's recipe!

https://www.cookingbites.com/threads/anchovy-butter.14120/
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I have just made this to chill for tonight, to go with a salmon dish.

The finished product:
IMG_0992a.jpg
 
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