“In the 1950s the legendary Moti Mahal restaurant in Old Delhi created the dish that symbolises Indian food for millions of people around the world” said Vivek Singh, head chef at the Cinnamon Club. “The dish is also known as butter chicken and it’s the dish to sell your soul for.”
Chicken is marinated with ginger-garlic paste, lemon and chilli powder in yoghurt flavoured with garam marsala. The meat is then cooked on skewers, preferably in a tandoor which imparts a special smokey flavour, and served in a sauce of tomatoes, yoghurt, ginger, garlic, chillies, cardamom with butter, cream and fenugreek leaves.
