Finger Lickin’ Butter Chicken (Murgh Makhani)
This post may contain affiliate links. Please check our privacy and disclosure policy.
Delicious restaurant-style butter chicken made right at home with simple ingredients. This recipe is exactly how they make butter chicken in restaurants — and I’ve had people tell me it’s actually better! Trust me when I say it’s finger-lickin’ good!
Finger-Lickin’ Butter Chicken! That’s a little too much fun to say.
Doin’ a little throwback Monday right here with some Indian food.
Last week I had this crazy intense craving need for creamy and spicy homemade butter chicken. I mean, it was so crazy that I could practically taste the butter chicken in my mouth. My heart started racing, my hands started shaking — okay, it wasn’t quite that dramatic but you kind of get the idea. I dug down deep into the LSJ files (this is actually one of the first recipes I ever posted on the blog!) It was time to retake some of the pictures and reintroduce you to my finger-lickin’ butter chicken recipe.
Not only am I replacing some of my old (and not so great) photography, I also reworked the recipe to make the ingredient list a little shorter without compromising any of the flavors. I made the instructions a little more easy to follow AND AND AND I am adding in tips, like, how to make some of the components ahead of time and just general advice on how to make this the best butter chicken you’ve ever had.
So about that BUTTER chicken. Ironically enough my butter chicken recipe doesn’t contain that much butter. And I used what’s called ghee (also known as clarified butter). If you’re wondering where in the heck you are going to find that, try Trader Joes or Whole Foods or here. Or if you prefer to use regular butter, I suggest you use a mix – ½ butter + ½ oil because butter can burn super easy.
This recipe is super simple. No need for you to grab whole spices and grind them up. I skip them and replace it with tandoori masala. Just follow the step by step directions, and you’ve got creamy butter chicken right at home that’s better than your favorite Indian take-out. It’s a combination of spices all blended together and it’s perfect for this restaurant-style butter chicken. It’s usually available in powder/paste form in the international aisle. The one I use and LOVE can be found here.
I can’t say I take all the credit for this recipe. I got the recipe from my mom, who got it from her sister, who used to work at an Indian restaurant once upon a time. So there. It’s authentic, restaurant-style butter chicken, for reals. <– Just tweaked a bit to make it easier for us everyday people, like you and me, without compromising flavor!
It’s all about that sauce when it comes to an authentic butter chicken recipe. No really. Like with most curries, this butter chicken actually tastes better with time. If you’ve got your life together, and you’re one of those people that recipe plan and prep food ahead (first of all, power to you!) then this butter chicken can be even better for you. Make the gravy portion of this recipe, blend it and allow it to cool completely before popping it in the refrigerator for 24-48 hours. Let those flavors really get together.
You can also marinate the chicken in the ginger, garlic, yogurt, and tandoori masala and let it sit for 12-24 hours, covered in the refrigerator. The yogurt, ginger, and garlic really help make the chicken more tender. As always, I’m a fan of white meat chicken, so I used boneless skinless chicken breasts, but you could go the dark meat route and use chicken thighs as well. Some may even tell you it’s more flavorful that way, I’m not one of those people though. ???
Also, with a little weekend prep work, this recipe can be made weeknight friendly. Just make the sauce (and freeze it beforehand) and marinate the chicken on Sunday and pull it together in about 20 minutes on a Monday. That’s faster than ordering take-out and trust me, it tastes better too.
This is kind of a big deal for me. I usually leave the Indian food to mom or the Indian restaurants. But if there’s any recipe that’s worth making at home, it’s butter chicken. AM I RIGHT? I could eat this all week long. And yes, I’m going to say with confidence that this is the BEST butter chicken recipe you’ll ever make. A big thank you to all those that have tried it/loved it/commented/added it to your dinner rotations. <– Let me make the directions a little more clear and the recipe a little easier to follow for you!
Butter chicken, it’s what my dreams are made of.
Original recipe posted Dec. 20, 2013. Updated on Feb 22, 2016, with new pictures, minor recipe adjustments, and easy to follow directions.
shop my butter chicken post:
Finger Lickin' Butter Chicken (Murgh Makhani)
Delicious restaurant-style butter chicken made right at home with simple ingredients. This recipe is exactly how they make butter chicken in restaurants -- and i've had people tell me it's actually better! Trust me when I say it's finger lickin' good!
Ingredients
Chicken Marinade:
- 1 lb. boneless chicken breast, cut into 1 ½ inch cubes (see notes)
- 2 tablespoons tandoori masala (see notes)
- 1 teaspoon EACH: ginger paste and garlic paste (I used Gourmet Garden)
- ½ cup yogurt
- 1 tablespoon oil
Butter Chicken Sauce:
- 2 tablespoons ghee (clarified butter) (see note)
- 1 large onion, thinly sliced
- 1 ½ teaspoon EACH: ginger paste and garlic paste (I used Gourmet Garden)
- 1 (14.5 ounce) can crushed tomatoes
- 1 teaspoon chili powder (see notes)
- 1 1/2 teaspoon coriander powder
- 1 1/2 teaspoon cumin powder
- 1/2 cup heavy whipping cream
- 1/2 teaspoon garam masala
- ¼ teaspoon dried fenugreek leaves (crushed between fingers)
Instructions
Chicken:
- In a medium bowl, combine the tandoori masala, ginger, garlic, and yogurt. Whisk until smooth, adjust seasonings to preference. Add the chicken and allow to marinate for at least 20 minutes and ideally for 12-24 hours, covered in the refrigerator.
Butter Chicken Sauce:
- Heat the ghee in a dutch oven or heavy bottom pot over medium heat. Add the onions and sauté until they turn translucent and start to sweat, about 5-7 minutes, don't allow the onions to brown. Add ginger and garlic paste and let cook for 30 seconds, stirring so it doesn't burn. Add the can of crushed tomatoes along with the chili powder, coriander powder, and cumin powder and continue to cook for 5 minutes, if the mixture starts bubbling rapidly, add about ¼ cup of water and continue to cook.
- Remove from heat, add the mixture to a blender and blend until smooth, you may need to add a couple water to help it blend (up to ¼ cup). Depending on how powerful your blender is, you may want to blend the mixture in two batches. Remember to hold the lid of the blender down with a kitchen towel when blending, to avoid accidents.
- MAKE AHEAD OPTION: At this point you can cool and refrigerate the sauce for 24-48 hours (or freeze it for up to 3 months), it will help blend the flavors even more, just remember to bring the sauce back to room temperature (use the microwave) before proceeding with the recipe OR you can continue on with the recipe immediately.
Assembly:
- Heat the remaining tablespoon of oil in the dutch oven over medium heat. Add the marinated chicken (discard any excess marinade) and cook for about 5-6 minutes, stirring as required to brown all sides. Add the butter chicken sauce to the pot and heat everything through. Once it starts to bubble, add the cream and garam masala. When the sauce regains a simmer, add the crushed fenugreek leaves. Serve over basmati rice or with naan.
Notes
- Fan of dark meat chicken? You can replace the cubed chicken breasts with cubed boneless, skinless chicken thighs for more added flavor.
- GHEE: If you can't find it you replace it with 1 tablespoon butter and 1 tablespoon oil.
- TANDOORI MASALA: is available in powder/ paste form. I prefer the powder but some of my readers recommended Patak's brand tandoori paste. You'll need about 2-4 tablespoons of the paste (to preference).
- CHILI POWDER: optional! If you prefer milder food, you may want to leave it out as the tandoori masala already has heat. Traditionally, a spicy pepper similar to cayenne is used. If you can't find Indian or Pakistani chili powder (usually sold at Indian stores), replace it with cayenne. 1 teaspoon can be a lot so if you prefer a milder flavor, replace with 1/4 - 1/2 teaspoon.
IS THIS A GOOD CHOICE FOR YOU?
*Please note: the nutritional facts calculated are an estimate based on the ingredients i’ve used. If you’d like a more accurate count, please calculate them using the ingredients/brands you’ve used to prepare the recipe. The nutritional information provided is for 1/5th of the butter chicken recipe. This does not include naan or basmati rice.
Please note: This post contains affiliate links.
If you like this butter chicken recipe, you might also like:
instant pot chicken tikka masala
We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle.
273 Comments on “Finger Lickin’ Butter Chicken (Murgh Makhani)”
Hi!
I’ve bought tandoori masala at an Indian grocery store, but its a brown-ish colour. I expected it to be red. When I mixed it with the rest of the marinade ingredients, the marinade turned a brown colour. Is this normal? I’m worried my butter chicken won’t have that nice orange/red colour? Am I overthinking this?
Hi Theresa! I’ve never seen a tandoori masala that was brown-ish in color. They usually look red or orange in color. But that being said, this specific brand may not have food coloring added to the mix. You can simply add in a drop or two of yellow and red food coloring to make that orange color if the color is important to you! No need to worry so much about the color though, it usually ends up a little brownish orangey after it all cooks down anyway! 🙂
I made this over the weekend and it was ridiculously good!!! I can’t believe I made Indian food and it truly tasted like the restaurant I go to. Just wow! Thank you so much!
Absolutely delish! I was a bit leary about not caramelizing the onions as I do with most Indian dishes but I’m so glad I followed your recipe. I used Patak’s Tandoori Paste to marinate the chicken. My family devoured it and I cannot wait to share with more family and friends!
I’m so glad I found this recipe!
The last recipe I found for Butter Chicken didn’t taste anything at all like what I find in the restaurant. But this one was AMAZING.
I have a thing for mixing and grinding my own whole spices instead of buying powder. So I made my own tandoori masala, which came out great.
I doubled the recipe but then found out I only had one can of crushed tomatoes. But a bit of quick thinking (and realizing the whole thing was going to be blended up anyway) led me to just add some tomato paste and water, and it seemed to come out ok. Do they use cans of crushed tomatoes in India?
The only other mistake I made was when I made my ghee — I just made clarified butter. But then afterwards I looked up how to make proper ghee and it’s so simple I should have just done it. Oh well.
I also got to buy dried fenugreek leaves, which were only available in a pretty large quantity, but they were so cheap I didn’t mind. I don’t have a lot of use for them, and I’m a little worried the rest will go stale and flavorless before I get to them.
But all in all, this recipe came out wonderfully! It was very close to my local Indian restaurant’s version, and got even closer when I added a bit more cream.
Regular tomatoes are usually used in India when making butter chicken. But I find the overall flavor of the butter chicken comes out richer with canned tomatoes. 🙂 Also, you can refrigerate the fenugreek leaves to prolong the shelf life. Glad to hear you enjoyed my take on it! Thanks for commenting!
Hello Marzia. I’m feeling just a wee bit clever tonight, with my chicken marinading overnight and the sauce blended and chilling in the fridge. We have16 hungry teenage football players descending on our house tomorrow night and I can’t wait! I have quadrupled the recipe and things are looking and smelling fab. I just wanted to check (and you’re probably reading in disbelief!) but…once the chicken has finished marinading, the marinade is discarded isn’t? That is, it doesn’t get thrown in with the other sauce? Thanks for the recipe (I feel a long overdue success coming on!) Julie, NZ
Yup, that’s correct! Just toss out the remaining marinade. I find the yogurt (after marinating overnight) sometimes curdles if added in. Best to just toss it. Hope all the hungry teenagers enjoyed it! 🙂
This has been my go-to recipe for butter chicken, ever since I stumbled upon it a few months ago. I follow the recipe almost exact, except I have trouble finding fenugreek, so I just omit it completely. In my opinion, it doesn’t take away from the flavor at all, in fact I don’t even miss it! This recipe is so delicious, that anyone who’s been over and tried it says it’s the best butter chicken they’ve had, even better than the local Indian restaurants! Thanks so much for posting this! As a mother on a budget, I love that I can make this at a fraction of the cost of ordering take out, and still get my butter chicken fix in anytime I want! Love it!!
So happy to hear it! Thanks for commenting! 🙂
hi, I found your website today. I made this recipe with a few changes. It came out so devine.
I doubled the recipe but used 1 can tomato puree (400g). I marinated my 1.3kg chicken strips in sour milk (maas – curd) and used 3 tablespoon of Shans butter chicken spice. I fried my onion with a green pepper with 150g butter and added in the ginger & garlic, tumeric and spices for gravy and added in chicken and cooked it. then added in tomato puree with little water. cooked for 10 minutes and added in 1 cup fresh cream and garam masala. once thickened I added in kasturi methi (fenugreek leaves). I added in salt.
I absolutely love this butter chicken. This recipe is a keeper. This is my birthday supper today 🙂 I made roti’s to have.
Kind Regards
Yagishee Moodley
Durban, South Africa
OMG!!! This recipe is amazing. I cooked for my boyfriend for the first time ever this past week. I made this recipe, tandoori lamb rack chops, rice, and raita. He told me he was beyond impressed, and so was I. This recipe is perfectly spiced. I used fresh ginger and garlic instead of paste, it was so authentic and amazing. Thank you so much for sharing this recipe. 🙂
Do you have any tips for making this in a crock pot?
Unfortunately this recipe hasn’t been tested in a slow cooker so not too sure on how well it will work!
Hi i was wondering how long does it cook after u added the 1/4 cup of water and turn off the heat after that? Thanks for answering 🙂
You’re cooking the mixture for a total of 5 minutes and you’d add the water if/when it bubbles within that time frame. Hope that clarifies it a bit 🙂
The recipe for the marinade says you need a tbsp of oil. However the instructions don’t say to add that. Do I need the oil in the marinade? Thanks so much! Looking forward to having this tomorrow 🙂
The oil is used when you’re cooking the chicken in the ‘assembly’ portion.
Am i able to use Whole Fenugreek Seeds as a substitute for the dried fenugreek leaves?
Also is there any other suggestions for substitute for the dried fenugreek leaves?
No unfortunately the seeds are not a suitable substitute. I really can’t think of any substitutions for the flavor, you can simply omit it if you’d like but keep in mind that that ‘authentic’ butter chicken flavor will be lacking a bit.
When you order in a restaurant, you always have the option of mild, medium, or hot… I don’t imagine they are making each dish from scratch but simply stirring in “the heat” on an order-by-order basis. Is this just Cayenne? or…..
Thanks!! Love the recipe, sooooooo delish.
If using butter should one use? salted or unsalted?
Either will work.
Hi Marzia,
I ended up using unsalted butter and i must say this was an easy to follow recipe and the outcome was lovely. I had guests yesterday and they all loved it. I dint find fenugreek leaves so i used ground fennel and it was just as perfect. Will definitely make this again, am on the hunt for the fenugreek leaves. Thank you.
I made chicken recipie 1st tym in lyf
N wen i saw ur recipie….i was craving for such a beautiful butter chicken
I made it d same way..my love loved it……thanxx??it ws awesome
Omg!!! I am so ready to make this tonight. Maybe I’ve finally found the *recipe*!!
I’ve tried over ten recipes before but to no avail 🙁
I think one of my biggest problems was the type of tomato sauce I used. What brand do you use? I’ve tried several, along with making my own.
Also can you share your recipe for garam masala? I bought a store bought one but I’m worried that might be effecting the flavor as well.
Can I make it the night before for crowd and just reheat the next day as pushed for time?
Yes, definitely! You may need additional cream/water to help thin the consistency a bit though.
Hi! I see no mention of how much salt should be added. I was wondering if you put any, and how much?
Hey there! Tandoori masala usually contains quite a bit of salt but can vary brand to brand. For best results, I suggest tasting at the very end and adjusting the salt to taste.
I’m making this tonight for dinner and looking forward to it! I marinated the chicken over night and was wondering one thing. Is the left over marinade discarded or is it all added when combining everything? Thanks in advance 🙂
Hi Phil! When you marinate the chicken right before cooking it there usually isn’t too much leftover marinade, so I toss it all in and cook it. But when you marinate it overnight, the mixture tends to become a little more watery and if that is the case for you, i’d discard the excess marinade. If it’s pretty thick (like yogurt), you can cook it along with the chicken! Hope that helps 🙂
Thanks Marzia for the recipe and the quick response I can’t wait to to try it. You’re the best!
I’ve made this twice now and it is easy and delicious! I’m surprised that I made something so good! I bought a huge can of tomatoes (6.6 lbs), and made a giant batch today to freeze in portions. Thank you for this wonderful recipe.
Hi Marzia,
The recipe looks amazing I can’t wait to try it! I am off work at the moment and have plenty of time on my hands so I was wondering if you have your previous version of the recipe before you simplified the ingredients/method? I can’t wait to make it as since I moved to the UK I haven’t been able to find a proper Butter chicken anywhere, not even in a restaurant!!
Hey Rebecca! The previous butter chicken recipe is almost identical to this one. I just swapped out homemade ginger/garlic paste for store bought to make it a little easier. But of course, making it fresh right before you make the butter chicken will definitely make this recipe more delicious.
To make your own ginger/garlic paste, combine 1/4 cup peeled garlic cloves + 1/4 cup of peeled ginger with 1 tablespoon of white vinegar in a blender and blend until completely smooth. You’d use 2 teaspoons of this in the marinade and 1 tablespoon for the BC sauce. The leftover paste can be stored in single portions in ice cube trays and frozen or you can keep the paste in the refrigerator for up to 1 week. Hope you enjoy the recipe! 🙂
Just made this for dinner.
Both wife and kids loved it.
Great recipe
Can you make the gravy in advance? Or freeze it? I’ve made this before and I loved it, but it is time consuming, so I’ve only made it a couple times. Just wondering because I could eat this at least once a week, but I don’t always have the time tio make it.
Definitely. You can make the gravy portion in advance, puree it and freeze it. Just make sure you defrost and reheat the sauce before adding in the whipping cream.
Which garam masala powder to use..?..brand name?
I used a homemade mix, Akila. Any brand that you like will do!
Could you tell me what a Dutch oven is ?
A dutch oven is a cast-iron, thick bottomed cooking pot. If you don’t have a dutch oven, you can use any heavy bottomed pot or a large saucepan
hi the fenugreek leaves can you use ground fenugreek as in Australia its very hard to find and if so is it the same amount needed.
Yes, ground fenugreek is absolutely fine! I’d replace it with 1/8 teaspoon first, you can always adjust to preference later. Fenugreek is quite pungent so you don’t want to use too much to start with.
Hi Marzia! Recipe sounds great but we dont have any of tandoori masarla type mixes here in Oz (that we can find). Do you have a recipe for how we could make that component from scratch?
Do you perhaps get tandoori masala paste? That can be used instead of the my mixture. I unfortunately don’t have a recipe on how to make the tandoori masala from scratch but you can search for it online. Just make sure your tandoori masala recipe has red chili powder, turmeric, and garam masala amongst other ingredients. Hope that helps!
Hi Syrah,
I’m from New Zealand and our products are very similar, often the same, as what you have. Do you have Pataks brand over there? I use the Pataks tandoori spice paste and although I have no comparison to Marzia’s mine turns out just as good as, if not better than, the restaurant version. If you don’t have Pataks I’m sure there’d be something the same as we have here that you could use. It’s a fabulous recipe!
Thanks for the suggestion for Pataks paste. That’s exactly what I was thinking, just couldn’t remember the name! 🙂
Thanks so much for the tip! We definately have Pataks here. Do you use the same amount as nominated in the recipe above?
Yes, exactly the same. I’m presuming it’s probably much the same thing as what is called for in this recipe anyway.
Used the National Butter Chicken spice packet instead of Shan Tandoori, didn’t have cream so used some more yogurt and evaporated milk, cooked the onions longer until almost golden, and it was lovely. With homemade naan, my husband was so excited. This is the only butter chicken recipe that’s ever worked for me!
When u say 3 teaspoon ginger garlic paste is it 3 teaspoon each?
Shehla, you’re going to combine the ginger and garlic in the food processor with the vinegar. Once blended, use the paste as it’s called for in the recipe. Hope that helps!
I love butter chicken and always try to seek out Indian restaurants that make it well. Not any more. I make my own at home. Thanks to you. I did feel it was a bit bland so added salt, and honey to sweeten it up. I read somewhere that’s what they use in butter chicken. Great recipe. Thanks again.
Hello, what kind of vinegar do you use for the paste?
Just regular white vinegar, Sarah.
Can i use apple cider vinegar instead of white vinegar?
I have never tried using apple cider vinegar to make the ginger garlic paste before, so unfortunately I cannot say.
Hi, instead of crushed tomatoes, can I use tomatoes bought from the grocery store? If yes, how many do I use?
Thanks
You can use fresh tomatoes if you’d like but the flavor will be slightly different. To replace with fresh tomatoes, use about 5-6 Roma tomatoes. Boil them in water until the skin bursts, peel, and pulse them in a food processor. Hope that helps!
do you need the onions?
Yes, the onions are essential for making the gravy.
Hi thank you for this excellent recipe, I made butter chicken better then my mom for the first time ever!
Thank you!
Nikita
Wow! That’s quite a compliment! Glad you enjoyed it! 🙂
Hi Marzia
I would like to make your recipe for about 25 people how do I increase the
ingrediants please help
Thanks Anita
Hi Anita,
This recipe comfortably feeds 5-6 people. If your serving just butter chicken then I’d suggest multiplying the recipe ingredients by 6. If you’ve got side dishes (at least 2-3 other sides) I would say just multiply this recipe by 4 (so 4 pounds of chicken, etc).
I hope that helps! 🙂
Hi, wonderful recipe. Tried today and my family loved it. Thanks so much.
Thanks Nikunj. I’m glad to hear your family enjoyed it!
Can I use heavy whipping cream instead? Thanks
Yes, heavy whipping cream is fine. 🙂
Loved it, thank you for sharing.
Thank you for your recipe. Just wanted to confirm that the stated proportions were for 1 lb of chicken or 1 kg of chicken?
Yes that’s correct, 1 lb. of chicken. You can get away with using up to 1 1/2 pounds but anything more than that wouldn’t leave you with enough gravy.
I made twice and it came out perfect thank you for the recipe I also will post it on my website 🙂
I’ve made this twice now and it is really good. I’ve made maybe 10 other recipes for butter chicken in the past. This is probably in my top 3.
Glad you enjoyed it Jeremy! Thanks for taking the time to come back and comment!:)
Hi marzia could you do this recipe and then put it in a slow cooker for a few hours to make it more tender?
Hi Andy,
I haven’t tried making butter chicken in the slow cooker yet, but my suggestion would be to prepare/marinate the chicken as directed, prepare the sauce as directed (without adding the cream, garam masala, and fenugreek leaves) and add both to the slow cooker (let the chicken cook completely in the slow cooker). The boneless chicken may dry out if you cook it then add it to the crockpot. I would cook it for 2 hours on high and 4 hours on low. Since the chicken pieces are smaller, they won’t take as long too cook. Hope this helps!
How many does this recipe feed?
I would say 4-6.
Marzia!
The recipe was absolutely delicious 😀 My family couldn’t help licking their fingers! I’m always hunting for easy-to-cook dishes and this one was just that. So glad I stumbled upon it..will be trying other recipes soon.
JazakAllah!!
Love/Sarah
I’m so glad you all enjoyed the butter chicken recipe, Sarah!
Thank you for taking the time to comment! =)
Would it be okay to use coconut milk (can) instead of whipping cream.
Hi Cindy,
You can use coconut milk if you like but the flavor will be a little different then if you use whipping cream. It will be more like a coconut curry with the tandoori flavor. I think it would be delicious, just a different flavor than authentic butter chicken. Another option is half and half if it’s not a lactose issue. Or even fat free half and half if it’s the fat you want to avoid.
Hope that helps! 🙂
I stumbled on your website looking for a butter chicken recipe. This one is awesome. I will be putting it on regular rotation. Thanks!
I just found this recipe today and made it for lunch! YUM. We went to our favorite Indian restaurant last week and evidently the chef had changed, because the butter chicken was not as good as it normally is. So, when I saw this recipe, I had to try it.
Sure am glad I did. I did not have the tandoori spice mix, so I used fish curry mix and both my husband and I LOVED it.
I made a full recipe, when normally I cut them in half and am sure glad I did. Leftovers Baby, Leftover!
Hi Arla!
I hate it when there isn’t consistency in a restaurants food. But with that said, i’m so glad you made this recipe and loved it! Thanks for commenting! =)
Made this for dinner tonight and it is almost done! I’ve gotta say, I am extremely excited to taste it! The color and smell are both perfect. My husband and I are serious Indian cuisine lovers and I really hope that it tastes as good as it smells and looks! I’ll post back after we eat! Thanks for posting!
Hi Marzia,
I tried your butter chicken recipe for dinner tonight (found it by googling) and it turned out great! Pretty much followed the recipe except for halving the butter and omitting the cream. My husband loved the result. It’s so time-saving to use a jar of tandoori paste instead of making everything from scratch. No harm in a little short-cut! Anyway, just wanted to let you know, and to thank you for putting the recipe online.
Thank you so much for this recipe!!! It takes way less time than my other recipe where I had to make the tandoori chicken the night before and leave it to marinate. This is so much quicker and easier, plus I think it was actually even better – the chicken turned out even more tender than ever! And yes, it tastes totally authentic. I will most definitely be using this recipe from now on. Thanks again!
Sucks. Butter chicken with a shan masala, what a let down.
Sorry you feel that way Ram.
Most Indian restaurants use a tandoori masala to flavor the chicken prior to preparing the gravy. Therefore this recipe calls for Tandoori Masala to flavor the chicken. We’re not using butter chicken spice mix. Give it a try, you might be surprised!
ya im gonna take my chances with the recipe that calls for the many many ingredients. Before i read this post I didnt like the idea of that Shan Masala.. im not a chef and im sure its good.. but just dont like that package.
Will try this tomorrow and let ya know how it turned out! Looks delish btw and your photography is ABSOLUTELY stellar! 🙂