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Forced to flee Pakistan at the time of the partition, the inventor of ‘Tandoori Chicken’ - Kundan Lal Gujral (to save the unsold tandoori tikkas at his newly-founded restaurant Moti Mahal in Delhi), whipped up a rich buttery, tomato and cream-based gravy and tossed in the tikkas to soften them. This touch of genius gave birth to the indispensable – Butter Chicken. A succulent breast of chicken, spiced, grilled and basted with butter finds its match in a creamy and spicy tomato-based makhni gravy. Served with aromatic, steamed jeera-flavoured rice and a tangy cucumber salad, our homage to this staple is a MUST TRY. Serves 1.