About 
Butter Chicken (Murgh Makhni), is one of the world’s most popular dishes. Its humble origin in the 1950’s is attributed to a tandoor restaurant, Moti Mahal in Delhi, India. Chef Kundan Lal Gurjal created the fragrant silky tomato spiced sauce as a means of utilizing excess pieces of tandoori chicken from the traditional tandoor clay oven. Butter Chicken balances fragrant spices, mild chilli heat, slight fenugreek bitterness and acidity from the tomatoes. Butter Chicken is arguably the most popular global dish to come from India

Uses & Ideas 

Butter Chicken - Serves 4 to 6

Marinade - 1 kg chicken thigh fillet, 175 gm natural yoghurt, 2 tbsp Butter Chicken Spice, 1 tspn garlic puree, 1 tbsp ginger puree, 2 tbsp lemon juice

Sauce Ingredients - 1 onion (diced), 2 tbsp butter, 30 ml vegetable oil, 2 tbsp Butter Chicken, 250 ml tomato puree, 150 ml water, (2 tbsp butter, 60 ml cream – optional)

Method - Combine Chicken with marinade ingredients, refrigerate 2 hours. Sauté onion in butter/oil. Add the marinated chicken and sauté for 4 minutes. Add tomato puree, water, simmer 15 minutes until chicken is cooked. Add butter & cream.(optional). Top with chopped coriander, serve with basmati rice and buttery naan bread. Maya! (Magic)

Use Butter Chicken as a filling for pies, roti’s, wraps and rolls.