A North Indian Legend
Story behind the makhani sauce (famously known as the Butter Chicken Gravy): An Indian dish made from velvety tomatoes, cashew nuts & fenugreek leaves gravy with chef’s special selected spices & herbs is served in India and abroad. The dish has its roots in Punjabi cuisine and was developed by the Moti Mahal restaurant in Delhi, India.
The Butter Chicken was the result of a mistake gone deliciously right?
So the story goes, that chef Simon Mahli Chahal of Moti Mahal restaurant in Delhi improvised this dish on the spot when he realized he didn’t have enough ingredients for a dish to be served to a VIP customer. He decided to toss in half of a Tandoori Chicken available, with generous dollops of butter, tomatoes and spices and voila! Thus, was born the Butter Chicken that the world today loves!