Tomato and Fenugreek Makhani


Butter Chicken or Makhani murgh is the backbone of Punjabi cooking. Punjab being the land of plenty - rich in butter, cream, milk and all things nice. The particularly severe winters and the colourful cuisine of its people showcases some of the best tandoori cuisine and its derivatives. Tomato and fenugreek makhani being one of the finest exponents of this hearty fragrant, colourful cooking from the region,


is one of the world favourite sauces and the origin of dishes like Chicken Tikka Masala. 'This is my favourite sauce of all time, my desert island dish, my last meal type of thing… rich red, creamy, buttery, haunting fragrance of dried fenugreek leaves coating charred pieces of grilled chicken is my idea of food heaven.’