With roots in Punjab in Northern India, rumour has it that the famous Moti Mahal restaurant in Delhi designed this delicious curry. Also known as “butter chicken”, this dish is traditionally made by cooking the chicken in a hot oven (or tandoor) and then simmering it in the curry sauce which is then garnished with fenugreek leaves.

Cook our delicious Chicken Makhani in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Chicken Makhani. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Butter Chicken Spices pot, a Makhani Curry Paste pot and a Fenugreek Leaves pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Chicken Makhani in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Butter Chicken Spices
  • Makhani Curry Paste
  • Fenugreek Leaves

Your shopping list:

500g
boneless chicken thighs
 
150g
plain yoghurt (+ extra to serve)
 
240g
Basmati rice
 
1
large onion
 
500g
passata
 
80ml
double cream
 
20g
butter
 
half a cucumber(optional)
 
2
tomatoes(optional)
 
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Our 20 minute recipe

  • 1.

    Heat the oven to 200C/fan 180C/gas 6. Mix the chicken pieces with the Butter Chicken Spices and half of the yoghurt in a bowl then arrange them on a baking tray and cook in the oven for 15 mins. Meanwhile, cook the rice according to packet instructions.

  • 2.

    Heat 1 tbsp of oil in a large pan over a medium-high heat and add the onions. Fry for 5-7 mins until they start to go golden. Add the Makhani Curry Paste with a splash of water. Mix well and fry for 1 min. Pour in the passata and stir it through. Bring it to a gentle boil and then turn down the heat and let the sauce simmer until the chicken has finished cooking in the oven. While you’re waiting, you can prepare your cucumber and tomato salad (if having).

  • 3.

    Put all the chicken into the curry along with the Fenugreek Leaves and stir gently. Turn down the heat to low and add the butter and the cream. Stir well, letting the butter melt into the sauce, making it glossy.

  • 4.

    Serve the Chicken Makhani over rice with the side salad (if having) and a spoonful of the remaining yoghurt (especially for those who might find it spicy).

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Chicken Makhani Reviews

BASED ON 8 reviews

Sara - Jul 15, 2018

Really enjoyable but not my favourite

Paulette - Jun 25, 2018

My family loved it even my fussy 9 year old.

Helena - Jun 19, 2018

Tastiest curry, packed full of flavour, my girls 7 & 9 asked for seconds, which meant no leftovers for hubs and I lol

Victor - Jun 19, 2018

Quick and easy. Great dish.

Robert - Jun 11, 2018

Tasty - added a bit of chilli for spice.

Jennifer - Jun 03, 2018

Absolutely delicious, just the right amount of spice and plenty of sauce, definitely a hit with my family

Lisa - May 29, 2018

Absolutely delicious

Robert - May 21, 2018

nice dish, best to leave the chicken in the step 1 for longer than on card to get the best flavour.

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