I'm trying a new Nissin Butter Chicken Cup Noodle today. Previously, in 2018, I reviewed another Nissin Cup Noodle Indian Style Butter Chicken Curry and Butter chicken quite enjoyed it so I wonder how I'll like this one. Butter chicken is a velvety and indulgent fusion of tender chicken in a creamy, tomato-rich curry, layered with warming spices and just a hint of sweetness. It is a comforting food. I remember the last time I tried it in a cup noodle that it had flavour but not the creamy sauce element.
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| 3/4 view of the cup. It is very orange with some Indian style background motifs printed. |
It funny how many of the iconic dishes that are world famous originated in only the last few hundred years or sooner. Butter chicken, also known as murgh makhani, was born out of culinary improvisation in post-Partition India. In the 1950s, at the iconic Moti Mahal restaurant in Delhi, chefs Kundan Lal Gujral and Kundan Lal Jaggi—Punjabi refugees from Peshawar—reportedly created the dish by mixing leftover tandoori chicken with a rich tomato, butter/ghee, and cream-based sauce.
The story goes that the creamy curry was a clever way to use dried-out chicken, transforming it into something indulgent and comforting. However, the exact origin is now the subject of a legal dispute between the descendants of Gujral and Jaggi, each claiming their ancestor was the true inventor.
Despite the debate, butter chicken quickly became a beloved staple of Indian cuisine and has since traveled the globe, adapting into everything from pizza toppings to pie fillings in places like Canada and Australia.
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| Lit of the curry bowl. It shows cubes of formed chicken, carrots, and green onion on a reddis-orange sauce with noodles. The characters in the blue flower say "Delicious! Chicken with 13 spices" |
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| Front of the cup. You know you're buying curry of some sort. It say Butter Chicken on top of the CURRY. |
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| Ingredients, allergens in the b/w block, and manufacturer's info. |
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| Nutritional information and warnings. |
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| When the lid is peeled back, it reveals the soup base powder, bits of carrot, green onion, and chicken cubes. It is a nice reddish brown color. There was a mild spice smell that smelled exotic. |
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| I only takes 3 minutes to rehydrate after filling with boiling water to the fill line. |
With these curries, you always have to make sure that you mix the soup base in well to avoid clumping. The soup smelled like a mild tomatoey curry which was a good sign. A taste of the soup revealed it had some silky texture to it - not creamy though and confirmed it tasted like a mildly spicy tomato curry. It was good, but I wouldn't say it was amazing. The pieces of formed chicken held together well, better than the regular pork ones, and had a mild chicken flavour and some texture when chewed. It was a butter chicken, but in a more soupy form with the standard noodles you find in Cup Noodle. A nice instant noodle to try, but not one I would always want.
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| Closeup of noodles and chicken. |
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