A Twist of Fate: Butter Chicken's Humble Beginnings Contrary to popular belief, butter chicken's creation wasn't a stroke of culinary genius but a clever solution to a problem. The story goes back to the 1950s at the iconic Moti Mahal restaurant in Delhi. Legend has it that tandoori chicken, their signature dish, sometimes leftover pieces, is slightly dry. Resourceful chefs Kundan Lal Jaggi, Kundan Lal Gujral, and Thakur Dass refused to waste. They simmered these leftover bits in a rich cashew and tomato gravy, creating a dish that was delicious and salvaged precious ingredients. This resourceful invention, initially called "Murg Makhani," eventually became the beloved butter chicken we know today. A Dance of Flavors: The Alchemy of Butter Chicken Butter chicken's magic lies in its harmonious blend of textures and tastes. Tender, tandoori-grilled chicken pieces bathed in a silky tomato-based gravy infused with warm spices like ginger, garlic, garam mas
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