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Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

The Food of India: A Journey for Food Lovers

The Food of India

By Priya Wickramasinghe

Published 2005

  • About

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.

Ingredients

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

Method

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