Butter Chicken was born in a city called Peshawar about twenty years before India gained independence from British Raj. A man called Mokha Singh owned a small restaurant called “Mukhey Da Dhabba”. After his health started deteriorating he sold his business to his employee Kundan Gujral.
Being an innovative businessman, Gujral realized that the unsold chicken hanging on skewers would eventually run dry if it sits there. He came out with a simple idea. He created a gravy of tomatoes, butter, cream and some spices to marinate the leftover dried chicken and that is how “butter chicken” was born. After the partition Gujral moved to New Delhi and opened an eating joint called Moti Mahal (Palace of beads). The original recipe has since then been improvised indefinite times and also the name of the restaurant replicated. With the lost originality, the versions of Butter Chicken recipes found now days are a way too sweet or too hot.