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Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Butter Chicken photo coming soon
1970s-present
Butter chicken, or murgh makhani, is associated with Moti Mahal and Punjabi cooks who turned tandoori chicken into a rich tomato-butter gravy. In the United States, Indian restaurants, immigrant cooks, supermarket sauces, and suburban takeout made it one of the best-known Indian dishes for American diners.
The Melting Pot
Almond Chicken photo coming soon
1900s-present
Crisp boneless chicken served over lettuce with brown gravy, scallions, and toasted almonds.
The Melting Pot
Bourbon Chicken photo coming soon
1980s-present
Bourbon chicken is modern American fusion food: bite-size chicken in a sticky sweet-savory sauce, associated with Bourbon Street in New Orleans and later with mall food courts and American-Chinese steam tables. Some versions include bourbon whiskey; others keep the name and skip the liquor.