Butter Chicken Was Born From Leftover Tandoori Murgh; Here’s The Whole Finger-Licking Story

One of the most popular Indian dishes which has gained recognition worldwide is Butter Chicken. Traditionally called Murgh Makhani, this Indian dish originated in Delhi and is made with simple ingredients like chicken, butter, tomato, chilli pepper, yogurt, garlic and various other kinds of Indian spices.

Butter Chicken has gained immense popularity over the years and whenever we go to any restaurant, one of the safest dishes to order is Butter Chicken. Not only this, people even make it at home as it is very easy to make and is equally delicious to eat.

Well, did you know Butter Chicken was invented using leftover tandoori chicken? Yes, you read that right. The iconic dish which has gained popularity across the globe was made from leftover chicken. Butter Chicken was invented by Kundan Lal in the 1930s by simmering leftover tandoori chicken in a rich tomato-based sauce with butter and cream. Today, Butter Chicken is one of the most popular Indian dishes around the world. Kundan Lal is not only the inventor of Butter Chicken, but also Dal Makhani and Paneer Makhani. He is also the founder of the popular restaurant chain Moti Mahal.

Monish Gujral, CMD of the Moti Mahal Delux Management Services, said during an interaction with Times Now Digital, “Butter chicken has evolved into a global masterpiece, enchanting palates with its rich and complex flavours. We have been privileged to be the custodians of this culinary legacy, carefully preserving its authenticity and elevating its taste with every passing year. We also ensuring that the authentic taste is intact and is similar to the one that Kundan Lal Gurjal invented in the 1930s, by simmering leftover tandoori chicken in a rich tomato-based sauce with butter and cream.”
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