The Baltimore Sun covered the win — which is the kind of thing that happens when a Marriott Waterfront sous chef beats the most televised cook in America with the dish his grandmother made.
Butter chicken masala is engineered to be misunderstood. American restaurants make it too sweet; British restaurants make it too thick; home cooks make it too thin. The version Patnam grew up on is none of those — it is the velvet middle, built on tomato cooked down to jam, cream cut with the right amount of yogurt, and a tempering of whole spices in ghee at the very end. The tempering is the whole game.
Bobby skipped the tempering.