In 1947, Kundan Lal Gujral opened the first tandoori restaurant, called Moti Mahal, in Delhi, India. Although tandoor-style ovens had already been used for thousands of years, he was the first to have large tandoors manufactured for use in a restaurant. The restaurant served delicious marinated chicken, meat and vegetables, all charred to perfection in a tandoor. Not one to waste, Gujral came up with the idea of using the leftover marinades in a curry, and butter chicken (murgh makhani) was born. For the chicken, use tandoori chicken tikka or tandoori chicken legs, reserving the marinade for the sauce.