Ingredients: Achari Chicken Tikka Boneless chicken -350 gms Curd- 25 gms Lemon juice-30 ml. Degi  mirch- 5gm Salt- 2gm Garam masala- 3 gm Chat masala- 2 gm Meat masala- 2 gm Zeera powder- 3gm Ginger paste- 2 gm Garlic paste- 2 gm Kasturi  methi- 2 gm Black salt- 2 gm Melted butter – for basting Pickle paste- 15 gm Malt Vinegar – 1 tbsp Method: Wash the boneless chicken pieces thoroughly  and pat dry. First...

Saturday , June 19 , 2010 SATURDAY COOK-IN Monish Gujral of the iconic Moti Mahal restaurant is poised to take his brand’s culinary delights to the world. What does it take to sell over a lakh portions of butter chicken a year? If you have a culinary secret like Monish Gujral of the iconic Moti Mahal restaurant does, it’s not such a tall order. The recipe in question has been handed down from Gujral’s grandfather,...

Here’s some good news for food-lovers. The restaurant chain, Moti Mahal Delux Tandoori Trail, launched five variants of ready-to-eat North Indian Vegetarian dishes at a do that took place at India Habitat Centre on Wednesday evening. The instant food range was launched by HT’s Advisory Editorial Director, Vir Sanghvi, along with former cricketer turned MP Mohammad Azharuddin and Monish Gujral, Managing Director, Moti...

Its claim to fame is the invention of the tandoori chicken and butter chicken. But ironically enough, when Moti Mahal, the iconic 90-year old restaurant brand, launched its ready-to-eat processed foods at a glittering function here on Wednesday, there was no chicken on the RTE menu. Instead, the five dishes available in Moti Mahal’s RTE are Dal Moti Mahal, Chana Pindi Masala, Aloo Zeera, Sabz Moti Biryani and Butter...

Moti Mahal Delux Tandoori Trail, which has recently launched five ready-to-eat (RTE) food variants, plans to add more to this range, including non-vegetarian items in the coming quarters. Monish Gujral, CMD, Moti Mahal Delux Tandoori Trail said, “After launching these five variants, we want to observe the market reaction on RTE brand. Following the consumers’ response to our range, we will add 16-20 more variants...

Every newcomer to Delhi comes bearing a must-do list. Visit Red Fort on a lazy Saturday morning, shop for silver till broke at Dariba, wind up at Karim’s for a late burra-and-biryani lunch. Spend a Thursday evening feasting on qawwali and kebabs at Nizammuddin. Head to Defence Colony/Hauz Khas on Friday evenings and drown the cares of the week at one of the numerous watering holes. Wake up late on Sunday, scour the...

Having recently launched five ready-to-eat (RTE) food variants, Moti Mahal Delux Tandoori Trail restaurants plans to add more to this range, including non-vegetarian items in the coming quarters. In an exclusive interaction with ImagesFood on the official launch of Moti Mahal’s RTE range, Monish Gujral, CMD of Moti Mahal Delux Tandoori Trail said, “After launching these five variants, we want to create excitement...

One of northern India’s oldest eateries Moti Mahal, credited with creating the present-day version of tandoori chicken, dal makhani and butter chicken in 1920, has entered the Indian kitchen with a range of ready-to-eat processed food. The instant platter comprises dal, butter gravy, vegetable biryani, aloo jeera and pindi chana – five popular traditional non-meat dishes in demand at Indian homes across the...