History of Butter Chicken
The delicacy of Butter chicken began in a traditional oven called ‘Tandoor’. Marinated chicken mixed with traditional Indian spices like garlic, turmeric, cumin ginger, yogurt, and lemon juice is being cooked in ‘Tandoor’. After the marinated chicken is cooked, it is poured with pure tomato sauce, butter, and cream.
Bindia Indisk Mad Takeaway in Copenhagen has revealed the brief history of our own Butter Chicken. Butter chicken was invented in Delhi by an Indian restaurant owner Kundan Lal Gujral. Gujral was the owner of Moti Mahal. Moti Mahal was famous across the country by its Indian Tandoori cuisine.
The story behind the butter chicken invention is as attractive as the dish itself. In the beginning, Kundan Lal Gujral was operating his Moti Mahal in Peshawar with the help of Mokha Singh Lamba. Both of the Sikhs were serving in Moti Mahal as partners and chefs.
During the 1947 partition, Moti mahal was shut down due to the difficult times. Many refugees had to move from Pakistan to India and vice versa. The immigrants carried their cultures, skills, and many other things with them to new places. This Peshawar cuisine had to move with its owners from Peshawar to Delhi. Mokha Singh Lamba and Kundan Lal Gujral were happy to find a new place for their very own Moti Mahal in Delhi with the same delicacy, taste, and love.
Once, Gujral mixed the leftover chicken tikka with tomato gravy with butter and cream to save the chicken due to lack of refrigerator facility. Gujral added tomato, cream, and butter to leftover chicken to sell them this healthy food again the next day. This beautiful accident led Moti Mahal to the famous and never-ending butter chicken.