![]() ![]() Gujral didn’t want to be wasteful, so he experimented with dried chunks of chicken, added tomatoes, butter, and some masalas to the gravy and thus, gave birth to the famous butter chicken. Back in those days, the unsold leftovers couldn’t be stored in a fridge. After independence, he flew to Delhi and opened a restaurant, Moti Mahal, in Daryaganj with two partners. Before the partition of India and Pakistan, Kundan Lal Gujral made tandoori chicken in a dhaba in Peshawar in the 1920s. Puritans will say the best way to eat it is as intended by its creators, but its evolution has brought forth crossovers with different cuisines and made it even more popular. Traditionally complemented by naans, it is now added to pasta, on pizza as a topping, in rolls, in pies, in pulao, and it has also replaced potatoes as fillings in samosas. Believe it or not, it was the second most searched Indian dish globally last year, with 400,000 searches in a month. With that established, let’s talk about one of the dishes that has crossed boundaries to become a staple in Indian restaurants all over the world: tomato-based, reddish-orange, creamy butter chicken. As famous as Indian cuisine is internationally, it is generalized with a few dishes, but the thousands of recipes from Kashmir to Kanyakumari would make an impossible-to-lift cookbook. Every region in the country has its own flavors and ingredients that add nuances to different micro-cuisines, and each cuisine has its own history and legacy. India is more than butter chicken, let’s begin with that.
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