Faster than Home Delivery and even More Delicious

---

​
Butter chicken or Murgh Makhani has a mildly spiced curry sauce and is commonly eaten in Delhi, the capital of India. The dish has its roots in Moti Mahal Daryaganj. where it was developed by the Punjabi Hindu founders of Moto Mahal Restaurant, Kundan Lal Jaggi, Kundan Lal Gujral and Thakur Dass.

 

---

You'll need

Instructions

The Spice Mix
1.5kg Chicken
300ml Thickened Cream
30g Butter
100ml Oil
750ml Water
Optional Coriander Garnish

Simply add oil, water and diced chicken to saucepan and bring to the boil. Add spice mix and turn down to a simmer, stir well. Finally add the cream and butter and continue to simmer until chicken is cooked through. Garnish if desired with Coriander Leaves.

SERVES 8 TO 12 

Tips - For a healthier version you can use Chicken Breast and fresh or evaporated milk instead of cream. Also great with Beef, Vegetables, Seafood, Lamb, Tofu, Cottage Cheese and Potatoes
Allergens - Dairy

---