- Tower, Connaught Place

- Moti Mahal, Daryaganj

- Kake Da Hotel, Connaught Place

- Quality, Connaught Place

Apart from these, I personally tried

- Invitation, Ashok Vihar

- Galina, Gole Market

After publishing my last post, I received 2 more recommendations

- Gulati, Pandara Road

- Rajinder da Dhaba, Safdarjung

Additionally, I also tried a new place

- Above and Beyond, Kirti Nagar

And the top two places are to taste delicious chicken chicken

1. Invitation, Ashok Vihar

2. Above and Beyond, Kirti Nagar

Butter Chicken

Tender and juicy chicken thanks to a delicious spicy yogurt marinade, butter chicken is ridiculously easy to make. Curry sauce is out of this world!

I know that you all love food with beautiful, bold flavors, and nothing beats sitting down for a very nice curry to end a chaotic day. The fragrance itself takes you into a completely different world.

The best thing about cooking butter chicken at home is the ingredients list.

Butter chicken is prepared with marinated chicken, which is first grilled and then prepared with a mixture of tomatoes, butter and a special spice as a base. Unlike most Indian curries where the base preparation starts with a mixture of onions and ginger garlic paste cooked in oil, the butter chicken uses the tomato as a base and is cooked in butter, making it slightly sweet. Gives taste. Cashews and almonds enhance the sweetness and richness of the dish.

Butter chicken has its roots only until the 1950s, when it was accidentally developed by the chef of the famous restaurant Moti Mahal in the Indian capital, Delhi. For Chef Kundan Lal Gujral, it was a common practice to throw butter, tomatoes and leftover tandoori chicken into the pot to use the leftovers.

Little did they know that this dish would become their best seller and put them on the map. Now this recipe is adapted by restaurants around the world, although it is actually a "special occasion" dish in Indian homes.

Kashmiri Lal Mirch: Butter chicken gets its bright color and its name from Kashmiri Lal Mirch, a variety of red chile from the northern region of Kashmir. I usually buy mine from our local Indian store but online retailers carry great varieties, too. (To cheat, though, if you can't find this spice, add a couple drops of red food coloring to brighten up the dish.)

Ginger garlic paste: Traditionally, freshly grated ginger and garlic are used for paste, but if you want to speed up the process,

Kasuri Methi: The real unsung hero in this symphony of spices is Kasuri Methi, a variety of fenugreek. It is added to the dish in very small amounts,