The chicken makhani—boneless tandoori chicken cooked with fresh tomato, butter, cream, onion and Indian herbs—is a silky smooth and surprisingly rich spin on the dish made famous by Kundan Lal Gujral in New Delhi at his restaurant Moti Mahal. Don’t skimp on the cheese and garlic naan; use it to sop up the sauce. The chicken makhani, which is served in a creamy sauce that’s almost worth eating by itself as a soup, gets regulars’ hearts racing.
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37-25 74th St
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