This recipe is a Spice Pots invention - you won't find a Bhuna Butter Chicken in India! I used to make a version of this recipe but have now adapted it to use with the Bhuna blend, although it will work really well with our other spice mixes too. This is a good recipe if you are entertaining - start it the day before then it's very easy to put together on the day of the party!
4cm piece of ginger, grated
6 garlic cloves, crushed
150ml natural yoghurt
8 tsps Bhuna Blend
400g tin chopped tomatoes (or fresh ones)
1.5 teaspoons of salt
1kg chicken breasts or thigh fillets (boneless), cut into largish chunks
Oil for frying
1 large onion, thinly sliced
Coriander to garnish
4 tbsp double cream (optional)
- Mix together the ginger, garlic, yoghurt, Spice Pot spices, tomatoes and salt. Add the chicken and coat thoroughly. Cover and marinate, overnight or for at least 2 hours.
- Heat the oil in a large frying pan and cook the onion until soft and browning. Add the chicken mixture and fry on a high heat for 2 minutes (I used to leave out this step and it still works fine). Mix in the coriander and cream and tip into a shallow baking dish.
- Bake for 1 hour at 180 C. If the top is browning too quickly, cover with tinfoil. If not browned enough, put under the grill for a couple of minutes at the end of cooking time. Leave to rest for 10 minutes before serving.
Serve with rice and pieces of roti or naan.
Notes on Butter Chicken
Butter chicken, or Murgh Makhni is a Mogul dish that has many versions. The butter in the title refers to ghee, a type of clarified butter.