• Description

    A smoky tandoori marinade blend with a delicately spiced base for an exceptional Butter Chicken dish. Inspired by the humble roadside eateries of Bombay.


    Marinade: Paprika, Coriander, Salt, Cumin, Red Chilli, Black pepper, Fenugreek seeds, Green cardamom, Dried Ginger, Dried Garlic, Turmeric, Nutmeg, Black cardamom, Cassia.

    Base: Coriander, Salt, Fenugreek leaves, Kashmiri Chilli.

    Whole spice: Cumin seeds

    Garam Masala: Coriander, Cumin, Black Pepper, Cloves, Cassia, Bay Leaves

    You will also need

    500g boneless, skinless chicken, 3 tbsp natural yogurt, 3 large tomatoes, 1 tsp lemon juice, 1 large onion, 4 tbsp cooking oil, 3 Cloves of garlic, 1" piece of ginger, 100 ml Single cream, 2 tbsp unsalted butter, 1 tsp honey & 1 green finger chilli (optional)


The Bazaar