Traditional versus modern Butter Chicken — which wins?

I've now had Butter Chicken prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises yogurt marinade in the way spices are used medicinally as well as for flavour in Ayurvedic tradition. The deeply layered character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a family home kitchen on a weekend context for the traditional version adds meaning that plating alone can't provide. nimbu pani lemon water with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.