Anaarkali Butter Chicken
By Sid • Nov 17th, 2009 • Category: Reviews
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The 11th of October saw the sun shine on a new day, a Sunday, and all of us were quite enthusiastic about what the ‘classiest butter chicken on earth’ would taste like. The meeting was to be at fellow foodie Ashish Chopra’s house, where he would cook up one of his signature meals – smoked pork curry, salad, and rice. Founders IB Saxena and Padma Prasad dropped in a little after 2pm and we proceeded to talk up a storm on their current obsession – Anaarkali Butter Chicken. The name, BTW, reflects IB’s extreme love for the movie ‘Mughal-e-Azam’, just in case you’re wondering. Let’s get to the meat of the matter now, shall we?
Padma insisted on heating and serving the chicken herself. Anaarkali Butter Chicken requires heating in a microwave due to the even distribution of heat. A few minutes later, we stared at the delicious sight of a table laden with a vat of pork curry, crunchy salad, white rice and two bowls of Anaarkali Butter Chicken. “Where’s the naan”, you ask? “Butter chicken can’t be eaten without naan”, you insist. I agree. The location of our house, however, is not conducive to the delivery of breads, especially those that can turn into leather. We settled for white rice to go with our first taste of Anaarkali Butter Chicken.
First off, that pork curry was divine. Ashish has this little bit of magic that he surreptitiously drops into his food when he thinks no one’s looking. Swirling it around a pitted metal cooking utensil, he transforms a simple bit of smoked pork, spinach, onions and spices into a dish fit for the gods. I swear you can see a little bit of magical residue twinkling under the last piece of pork in the bowl, shimmering in between the little layer of oil that floats above the gravy, in the delicate texture of the smoked pork fat and coating your fingers just before you lick them clean – pure magic! If you’re ever lucky enough to be invited to Ashish’s house for this meal, please do not use a fork or spoon. Use your fingers. Mix the curry with the rice. Savor the way the pork comes apart easily and still retains its bite. Using your fingers also brings with it the added advantage of your being able to lick them later. Watch out for pieces of Raja Mircha or Bhoot Jholokia. Avoid. It’s the hottest chili in the world and you would do well to keep it out of your mouth.
I loaded my plate with rice and a ladle full of Anaarkali Butter Chicken and walked over to the corner where Ashish was seated. As you must know by now, Suman loved the stuff and had adequately conveyed her opinion on the matter. Despite my cynism on the larger subject of Butter Chicken as a concept, I did expect a great taste and was all prepared for an explosion of flavors, succulent chicken and creamy textures on my palate.
Next: The Verdict for Anaarkali Butter Chicken
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Sid is a self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food.
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Hello Mr. Sid,
Thank you for your write-up about the Anaarkali Butter Chicken. Taste is a matter of personal opinion and we respect that. And I am really happy and thankful to God, that you appreciated our efforts.
Thank you so much !
Hi Sid
I was too surprised (and also got mentally blocked )to see the price tag of Rs 6.5k. Thank God , i m right.
The best butter chicken can be found anywhere in the sardar dhabas. Right ?
ZD
@IB: Thank you for being gracious about our review.
@ZD: Yes, it is expensive and no, we don’t agree with the price tag. Having said that, ABC is definitely better than most butter chickens available in the market. though I would reduce the pepper a bit.
O my God!Thanks a lot.I was so fascinated to try this expensive dish so far…
But u r right.The high flame of flavor shud be there in mouth after a first bite.. 
I like peprsonally Kareems at Sector 18 or The Kebab Factory.Both are best..If u r bit cost conscious than u shud try Rajinder ka dhaba for much better Butter Chicken 
Thanks Sid. Great article written in a very lucid and readable format. No mincing of words for not appreciating the recipe tested. The price is outrageous clearly putting it out of reach of most. Even if it is made for classes, the pricing can be still made more affordable or portion size be increased. Moti Mahal serves one of the better butter chicken without burning a hole in your wallet. Hope anarkali chicken does not spoil the name of indian signature dish in the mind of foreigners who do not know the real taste of BUTTER CHICKEN. One thing missing in the article was the way to order it… For those who would still like to try it.
Was looking forward to this review… Its so expensive that you cant stop thinking/talking about ‘whats so special about this’ educating others in the process… Virally markets itself!!!
Unfortunately priced a little too high for it to work, say if it was like 2000/- curiosity + placebo would probably make it a runaway hit, with that blurb on that website, specially for suckers like me.
6000/- bucks and heck, I was expecting to read poetry in your review, rhyming words, haiku, hyperbole…the works. Somehow a little disappointed that it isn’t soooo good.
spending so much money over a dish which can be obtained anywhere with a fraction of the price does not seem a good idea. even if all ingredients used r expensive, nothing can be worth this much. although a part of the money is being used positively, think how much more can be done with the rest!!
@Prachi agrawal: Hi Prachi, would you please tell me the location for this Rajender ka dhaba that you mentioned in your comment? would definitely like to write about it..
@Prachi – I am not sure if I am only one but I consider Sec. 18 Karim’s a big let down. I have had two meals there, and they were both pathetic (strong words, but for me Nizammuddin outlet of Karim’s is average, Jama Masjid one if good – v.good for two or three dishes, so on that scale this descrition fits Sec. 18 one).
I think it is Noida’s misfortune that some of the famous names of Delhi’s eating scene have expanded here – and sicne chefs dont multiply by mitosis, you can never get 5 outlets right just ‘coz you had one good – works for American fast food but for nothing else. So Deez, Kabab Factory (Kabab Factory expansion across India is now purely a franchisee model), Chor Bizzare (there were such poor reports that started getting some stuff delivered from the Dariyaganj original – well the the chef managing the chinese restuarant and this in Noida, so you couldnt expect better), Karim’s…..here’s wishing some competent chefs make Noida their first outlet!
@Siddhartha: Agree. The Great Kebab Factory in NOIDA is so poor in food and service, that I haven’t been there in a very long time. I do like the watered down flavors of the Chor Bizarre buffet though.
i think there is one rajender da dhaba in green park/SDA opposite what was kamal cinema some years back. i have heard abt the butter and tandoori chicken of RDD. absolutely out of the worldt!!
@rashmibh: Thanks, I’ll definitely dig out the place.
I read a review on Anarkali chicken in the Outlook a weeks ago (can’t remember the author’s name). That was negative too.
@ Amit: Rajinder da Dhaba used to be one of the best places to eat at. The standards have somewhat reduced over the years. They are still very good for the tandoori dishes but the gravy dishes are no longer as good.
I tried it. I like it. Was okay only. But I really hate the name! Not as appetizing. Sounds so stupid like ladies clothes! Hope u consider changing to a more nicer sounding name.
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