Murgh Makhani

Kundanlal Gujral, the founder of Moti Mahal restaurant in Daryaganj, New Delhi, was the first to bake chicken in a tandoor, creating the biggest invention in north Indian cuisine, the “Tandoori Chicken”. He also invented “Makhani gravy”, the mother of North Indian gravies, thus transforming Tandoori Chicken into delicious Murg Makhani or Butter Chicken.

It is said that the cooks in his restaurant accidentally used leftover chicken juices in the marinade trays by adding butter and tomato to cook a gravy. This sauce was then mixed with the tandoor-cooked chicken pieces. The rest is culinary history, for Kundan not only changed the face of Indian cooking but also put Indian food on the international gourmet map.

This video recipie is my tribute to the legend.



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