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 for 4 servings:

  • 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. Bake the chicken

    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. Make the curry base

    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. Finish the curry sauce 

    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!

    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 Top Reviews

Louise - 7th June 2020

Just a bit to mild and also a bit tomato ey

Susanne - 6th June 2020

I'm not one for creme fraiche but it was so good and has changed my opinion of creme fraiche for sure

Susanne - 6th June 2020

I'm not one for creme fraiche but it was so good and has changed my opinion of creme fraiche for sure

Yvonne - 6th June 2020

Absolutely loved it

Yvonne - 6th June 2020

Absolutely loved it

Nicola - 5th June 2020

Really tasty

Angela - 5th June 2020

Family loved it too

Angela - 5th June 2020

Family loved it too

Kornelia - 5th June 2020

Best meal so far!

Kornelia - 5th June 2020

Best meal so far!

Sarah - 5th June 2020

So easy, other ingredients very inexpensive. Delicious meal.

Sarah - 5th June 2020

So easy, other ingredients very inexpensive. Delicious meal.

Orla - 5th June 2020

Orla - 5th June 2020

Angelina - 5th June 2020

Soooo good!!

Angelina - 5th June 2020

Soooo good!!

Kelly - 5th June 2020

Was amazing the whole family loved it

Kelly - 5th June 2020

Was amazing the whole family loved it

Caroline - 4th June 2020

Best one so far. Tasty and just the right amount of heat.

Bethan - 4th June 2020

could have an option for more spice but definitely tasty non the less

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