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.
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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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