Butter Chicken:
Where?:
Butter chicken or Makhan murg (Hindi) originates in Indian subcontinent (Delhi)
Who invented it/what?:
The dish was developed in the 1950s by three Punjabi restaurateurs: Kundan Lal Gujral, Kundan Lal Jaggi and Thakur Dass, the 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.
The dish is India's most popular curry, not only domestically but also globally.
Main ingredients:
Butter, chicken, tomatoes
Garam masala:
Where?
The composition of garam masala differs regionally, with many recipes across the Indian subcontinent according to regional and personal taste.
What?
The mother of all masalas
A blend of ground spices used alone or with other spices, originating from the Indian subcontinent, common in cuisines from the Indian subcontinent, Mauritius and South Africa. The most common variety of Garam masala originated in Northern India.
History:
The word garam refers to "heating the body" in the Ayurvedic sense of the word, as these spices are believed to elevate body temperature in Ayurvedic medicine.
Main masala ingredients:
Black peppercorns, mace, cinnamon, cloves, black cardamom, nutmeg, and green cardamom
Chana Masala:
What?
Chana masala is literally a mix-spiced small-chickpeas, also known as channay, chole masala, chole or chholay (plural). Chana masala is fairly dry and spicy with a sour citrus note, the flavour usually comes from coriander and onion.
Where?
Northern region of the Indian subcontinent. The MDH Chana Masala is (chole ka masala, a variation of chana masala). Chole is a Pakistani variation of chana masala made with potatoes or chickpeas. In Lahore, a variation of the dish called murgh cholay is used.
Main ingredients:
Chickpeas, onion, tomatoes, coriander, garlic, chiles, ginger, oil, spices
The descriptions for each of the Masalas from the official MDH Spices website:
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