Origins & History
- Invention: The dish was developed in the 1950s by chef Kundan Lal Gujral at the historic Moti Mahal restaurant in Daryaganj, Delhi, India.
- Concept: It originally came together as a way to use up leftover tandoori chicken juices by mixing them with tomatoes, butter, and cream.
- Read more: You can learn more about its history on Wikipedia or TasteAtlas. [1, 2]
Key Ingredients & Flavor Profile
- The Chicken: Marinated in yogurt and a blend of spices (such as garam masala, cumin, coriander, and Kashmiri chili powder) before being charred or grilled.
- The Sauce (Makhani): Built on a base of ripe tomatoes, butter, heavy cream, cashews or melon seeds, and kasoori methi (dried fenugreek leaves).
- Taste: It is famously mild, buttery, slightly sweet, and aromatic compared to the sharper, onion-heavy heat of chicken tikka masala. [1, 2, 3]
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