Butter Chicken: the perspective it brings to the table

Many cultures exist around the world, with numerous different beliefs and behaviors. Wherever you travel, you will notice several things draw people together including music, art, and most importantly, food. The simple act of food can have so much meaning. One such example is butter chicken, a dish of Indian origin that’s devoured worldwide. Some foods are only regional, and may not be liked elsewhere. But no matter where you go, butter chicken remains a universal fan favorite. The universal appeal of butter chicken stems from its adaptability to location, the influence of colonization, and the Anglicisation of the dish’s name itself.

The adaptability of Butter Chicken to its location contributes to its popularity. Like many ethnic dishes, it has had to change in response to its environment. For example, In the mid-1800s, many Chinese immigrants traveled from South China to settle in lower Manhattan during the height of the gold rush. To feel a sense of comfort, they began to recreate their traditional dishes, changing the ingredients to adapt to those common in America, like broccoli. As their food slowly gained popularity with young, white Americans, they tweaked the flavor profile to suit their tastes, making it sweeter and adding more oil. 

Similarly, the adaptation of the dish to the British taste palette drives the popularity of butter chicken. Indian immigration to Britain increased in the 1950s-1960s due to increased labor shortages post-World War 2. Wanting a taste of home, they began to make butter chicken, which was already popular in India. When both cultures assimilated, Indians adapted to British tastes. Butter chicken, meant to be eaten with an Indian flatbread called naan, was foreign to the British. To make it more filling without the carbohydrates, they made it sweeter and milder; adding tomato sauce along with the cream for a richer flavour. 

British colonization of India further contributed to the adaptation of the original butter chicken. Even until modern times, Indian history has a bittersweet relationship with Britain. It is deeply intertwined with British colonialism. In the 1800s, Britain had given the East Indian Company (EIC) permission to set up their own holding in India and consolidate their power, eventually overthrowing the Bangladeshi Viceroy and creating a puppet ruler. Soon, Britain began to take back control of the EIC, and through several wars and treaties, took over most of India, soon installing the British Raj. Around this time, Chinese tea had started to become popular. In an attempt to capitalize on the good fortune, Britain began to cultivate tea plantations, forcing poor Indians to live on the land and work. If they stopped, they would be jobless and homeless, further forcing the two groups together. Little facts can still be seen in everyday mannerisms. For example, Bollywood movies, colloquially known as Hindi Cinema, use British phrases like ‘bloody’ in place of words like ‘very’. Moreover, Indians use spellings with extra vowels, like ‘flavour’, ‘colour’, and ‘vapour’. American spellings omit this.

The Anglicazaion of the dish's name itself also attracted a wider audience by appealing to a sense of familiarity. Humans are creatures of habit; they tend to gravitate to what they deem ‘safe’. This is especially true when experiencing new cultures. And to a foreigner, nothing can look more daunting than seeing the words ‘Gajar ki Halwa’ or ‘Jhinga Pyaaz’. In this case, Butter Chicken is the localized name for the dish; the actual name is Murgh Makhani. Murgh is the descriptive noun for Murgha, which means rooster. Makhani is the adjective of ‘Makkan’, which means butter in Hindi. Oftentimes at Indian restaurants, the menus will have the English names for it, like butter chicken, to encourage people to buy it. It worked in their favor; now everyone knows the name butter chicken.

Kundan Lal Gujral, the creator of Butter Chicken, is honored annually on World Tourism Day for inventing Butter Chicken. From his humble beginnings in a small restaurant in Delhi, India, to becoming a worldwide chain, he always had one dream; to always serve delicious food. Even to this day, he is credited for singlehandedly creating the introductory food to Indian Cuisine. From its start in British colonialism to its assimilation into the wider world, Butter Chicken earned its place in the culinary world. It will always have its place set aside at the dinner table. 

Cites

150 Years of Chinese Food in America, conniewenchang.bol.ucla.edu/menus/index.html. Accessed 12 Dec. 2023.

Bhateja, Apeksha. “What’s so Special about Butter Chicken, One of India’s Favorite Dishes?” Fodors Travel Guide, Fodors Travel Guide, 11 Dec. 2020, www.fodors.com/news/restaurants/whats-so-special-about-butter-chicken-one-of-indias-favorite-dishes.

“British Raj.” Encyclopædia Britannica, Encyclopædia Britannica, inc., 14 Nov. 2023, www.britannica.com/event/British-raj.

Liam, et al. “Why Do Indians Drink so Much Tea? It’s Both Culture & Science.” A Little Adrift Travel Blog, alittleadrift.com/history-of-chai/. Accessed 12 Dec. 2023.

TheColonialRestaurant. “Where Did Butter Chicken Come from? Origin & Evolution of Indian Butter Chicken by the Colonial.” The Colonial, The Colonial, 5 Feb. 2021, www.thecolonialrestaurant.com.au/single-post/2019/01/23/where-did-butter-chicken-come-from-origin-evolution-of-indian-butter-chicken-by-the-colon.

“‘A Dish That Works for Everyone’: How Indian Butter Chicken Went Global.” South China Morning Post, 9 Nov. 2022, www.scmp.com/lifestyle/food-drink/article/3198854/butter-chicken-indian-comfort-food-unites-cultures-its-history-and-how-todays-chefs-use-social-media.