Butter Chicken

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 2 cm (¾ inch) piece ginger, roughly chopped
  • 3 garlic cloves, roughly chopped


  1. Put the ginger and garlic in a food processor and blend to form a paste, or finely grate the ginger and crush the garlic and mix together. Grind the almonds in a food processor or finely chop with a knife.
  2. Put the paste and almonds in a bowl with the yoghurt, chilli powder, cloves, cinnamon, garam masala, cardamom pods, tomato and