Butter Chicken Curry with Rice Pilaf and Buttered Sourdough Flatbread

Mark’s version of buttered chicken marinated overnight in yoghurt, garam masala, coriander and other spices for two days and cooked in a rich aromatic curried tomato sauce with cream and butter. Served with steamed jasmine rice and slowly fermented sourdough buttered flatbread.

The curry will served mild.