Butter chicken has come a long way from its humble origins

From Peshawar to Delhi, and then to the rest of the world, the Butter Chicken’s journey has only just begun, writes Vir Sanghvi

Some weeks ago, I wrote about sushi. It was so popular, I said, that it had become the new butter chicken. To which some readers responded: why, what’s wrong with the old butter chicken?

To make Delhi Pavilion’s signature butter chicken, chef Vipul Gupta uses desi tomatoes rather than the usual red one

Saransh Goila’s new place offers elaborate versions of the humble butter chicken

Even within Moti Mahal, there is no one consistent recipe. Each franchise might make its butter chicken in a different way from the other

Though the ITC’s Delhi Pavilion serves standard hamburgers and sandwiches, it’s central conceit is that it recreates the cuisine of Delhi through the ages