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Published 2005
Butter chicken, or murgh makhni, is a moghul dish that has many versions. The butter in the title refers to ghee, a type of clarified butter. rice is an ideal accompaniment and pieces of roti or naan can be used to mop up the delicious juices.
Blend the ginger and garlic together to a paste in a food processor or pestle and mortar, or crush the garlic and finely grate the ginger and mix them together. Grind the almonds in a food processor or finely chop with a knife. Put the paste and almonds in a bowl with the yoghurt, chilli powder, cloves, cinnamon, garam masala, cardamom pods, tomato and salt, and blend together with a fork. Add