Ingredients

1 tsp ginger paste 1 tsp garlic paste 1 1/2 tsp salt 1 1/2 tsp chilli powder Juice of 1/2 lemon 1 lb (800 g) boned chicken thighs, skinned and cut in half 3 oz (100 g) plain Greek-style yogurt 1/4 tsp ground garam masala 2 3/4 lb (1.25 kg) tomatoes, cut in half 1 in (2.5 cm) piece fresh root ginger, crushed 4 garlic cloves, peeled 4 green cardamom pods 2 cloves 1 1/2 tbsp Kashmiri chilli powder 2 oz (60 g) butter, cut into small pieces 1 in (2.5 cm) piece fresh root ginger, finely chopped 2 green chillies, each slit into 4 2 1/2 fl oz (75 ml) single cream 1 tsp salt 1 tsp ground dried fenugreek leaves 1/4 tsp ground garam masala 2 tsp sugar (optional)

Description

Old Delhi-style Chicken Curry. In Old Delhi In The 1950s, The Legendary Moti Mahal Restaurant Created The Dish That For Millions Of People Around The World (especially, Of Course, In Britain) Defines Indian Food. “Butter Chicken”, As Moti Maha

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