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Reply to "The History of Butter Chicken, Indian Cuisine's Most Loved Curry"

restaurantKL Gujral receiving an award from the tourism minister Mr. Ashok Ghelot for inventing the Tandoori Chicken; Photo credit: Monish Gujral

When India was partitioned, Gujral moved to Delhi (one of the few privileged ones who reportedly flew here and did not take the train) and so did Moti Mahal, with Butter Chicken and Tandoori Chicken in tow. The small outlet in Daryaganj grew fast and now, almost 70 years later, it has a successful chain of restaurants with outlets far and wide, managed by his grandson, Monish.

The beauty of Butter Chicken lies in the subtle balance of tanginess and a velvety texture. It is easy to get wrong, and often the versions you may find are too sweet or way too spicy. Monish grudgingly says that he doesn’t think the dish served elsewhere compares to the original, and it would be easy to say that he is an authority in the matter (albeit a slightly biased one). However, leading Food Critic, Marryam H. Reshii confesses that her yardstick for the dish is Mughal Mahal in East Patel Nagar, Delhi and I do tend to agree. She accepts though, that Lantern and Zorawar Kalra’s Made in Punjab have perfected the optimal balance that defines a good Butter Chicken. 

FM
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