As Mokha Singh's health waned, Kundan Lal Gujral took over, rebranding to Moti Mahal. To combat drying Tandoori Chicken, Gujral innovatively soaked it in a creamy tomato-based gravy, birthing Butter Chicken.
In pre-partition India, Kundan Lal Gujral, while at Mukhey da Dhaba in Peshawar under Mokha Singh, crafted the culinary masterpiece we know as Tandoori Chicken today.
From a modest Daryaganj establishment, nearly 70 years on, Moti Mahal flourished into a sprawling restaurant chain, steered today by his grandson, Monish.
In 1975, butter chicken curry debuted its inaugural print, celebrated as the signature dish at Manhattan's Gaylord Indian restaurant.
Butter Chicken's allure is its harmonious dance of tangy notes with a silky- smooth texture, a culinary ballet on the palate.
Delhi, often hailed as India's gastronomic jewel, borrows richly from the Mughal's culinary tapestry, weaving a flavourful heritage.
During India's partition, Gujral, among the few to fly, relocated to Delhi, bringing Moti Mahal and its culinary treasures, Butter Chicken and Tandoori Chicken, with him.
In this world, there are three types of people. Those who cherish Butter Chicken, those who feel it's given too much credit, and those experience its flavour