Butter Chicken

The dish was developed in 1947 by founders of Moti Mahal restaurant in Delhi, India. The dish was made “by chance” by mixing the leftover chicken in a tomato gravy, rich in butter and cream.

₹76 | 100g

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Description

The dish was developed in 1947 by founders of Moti Mahal restaurant in Delhi, India. The dish was made “by chance” by mixing the leftover chicken in a tomato gravy, rich in butter and cream. In 1974, a recipe was published for “Murgh Makhani” (Tandoori chicken cooked in butter and tomato sauce)”.

7 Servings per container

Servings Size

14g (1 tbsp)

Amount Per Serving

Calories

56

% Daily Value*
Total Fat 2 g 2%
Saturated Fat 0.2 g 1%
Trans Fat 0 g
Cholesterol 0 mg 0%
Sodium 303 mg 13%
Total Carbohydrate 8 g 3%
Dietary Fibre 5 g 18%
Total Sugars 2 g
Includes added sugars 0 g 0%
Protein 2 g 4%
Vitamin D 0 mcg 0%
Calcium 129 mg 10%
Iron 3 mg 15%
Potassium 234 mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contribution to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Values are approximate. May vary from batch to batch.)

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