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Butter chiken in delhi

Eating out in Delhi - Tuesday, June 25, 2013 7:18:27 AM

Butter Chicken originated at the Moti Mahal, Darya Ganj in the 1950s. The restaurant was famous for its Tandoori Chicken. The cooks there would recycle the chicken juices that were left over by adding butter and tomato. Once, be it by chance or by design, this sauce was tossed around with pieces of Tandoori Chicken. And the rest is history. Butter Chicken was born and soon set tongues drooling the world over. Butter Chicken is creamy with thick, red tomato gravy. It tastes slightly sweet. The sauce percolates into the chicken pieces, making them soft and juicy. This melt-in-mouth dish tastes best with tandoori roti or naan.

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