This dish is a more sophisticated version of the ever popular Chicken Tikka Masala, which was invented as a way of using up leftover Tandoori chicken in Indian restaurants in the UK. Unlike Chicken Tikka, Butter Chicken (or Murgh Makhani) has its origins in Northern India and consists of chicken marinated in spiced yogurt, then cooked in a sauce rich with butter, tomato and spices including methi (fenugreek) leaves. The fenugreek gives a very particular ‘curry’ flavour, with a really sweet, fragrant scent that’s very recognisable. Here we are serving it with a tangy kachumber salad and rice.
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TANDOORI SPICES: Coriander, cumin, turmeric, Kashmiri chilli, garlic, amchur, ajowan, sea salt, mint, paprika, black pepper, ginger, asafoetida, fenugreek leaves
BUTTER CHICKEN SPICES: Fenugreek leaves, ginger, garlic flakes, cumin, coriander, black cardamon, black pepper, green cardamon, cinnamon, cloves, mace, bay, nutmeg, turmeric, Kashmiri chilli powder
KACHUMBER SPICES: Coriander leaf, toasted cumin, chilli, black pepper, ajowan, amchur, cumin, coriander, ginger, chilli, salt, asofoetida, mint