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Murgh Makhani / Butter Chicken Curry

Prep: 40 mins | Cook: 90mins | Serves: 4-6


500g Skinless Chicken Thighs (diced into pieces)

90g Butter

400g Tinned Plum Tomatoes

2tbsp Tomato Puree

8tbsp Greek Yoghurt

3tbsp Vegetable Oil

2 Large White Onions (cut in half and thinly sliced into half moons)

5 Garlic Cloves (grated).

1inch piece of Fresh Ginger (peeled & grated)

2tsp Ground Cumin

¼tsp Chilli Powder

2 Cardamom Pods

½tsp Ground Cinnamon

¼tsp Ground Fenugreek

2tsp Ground Coriander

½tsp Ground Turmeric

2tbsp Tandoori Masala Spice Mix

2tsp Salt

This recipe includes a unique blend called Tandoori Masala Spice Mix

ELEVEN different spices are contained for the mix.

Find this product added to our collection of mixes and blends in our store available to purchase plastic packaged free.


Rub the tandoori masala into the chicken pieces along with 3tbsp of the Greek yoghurt and leave to marinate for 30mins (at least).

After marinating – place the chicken under a grill (on high heat) and cook through until slightly charred on edges – set aside.

Put the oil in a large heavy bottom pan and set over a medium-high heat.

When hot, add the sliced onions, ginger and garlic and fry until the onions have so