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Murgh Makhani (Butter Chicken)

Murgh Makhani (Butter Chicken)

Regular price £3.35
Regular price Sale price £3.35
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Serves: 4 (or 2 twice)

Prep: 10 minutes

Cook: 30 minutes

Origin: India

Vegetarian Option Available
Vegetarian Option
Fish Option Available
Fish option
The history of Butter Chicken otherwise known as Murgh Makhani is a much-told story by curry enthusiasts the world over, developed back in 1947 by the owners of the Moti Mahal restaurant in Delhi. According to sources, the dish was created somewhat by chance when the restaurant decided to use up leftover marinade juices and combine them with butter and tomato, adding in tandoor cooked chicken to create a hearty stew-like dish. And so, one of the most popular dishes of Indian cuisine of all time was born; rich, creamy, decadent and, above all, delicious!

What's in the box?

2 x Ginger & Garlic Paste, Tyga Masala No. 14, Tyga Masala No. 21, Methi Leaves sachet, Tyga Masala No. 2Coconut Cream Powder

Shopping list

  • 3 tbs vegetable oil/rapeseed oil
  • 2 tbs natural yoghurt
  • 2 large onions (250g)
  • 5 tomatoes (medium)
  • 600g chicken chunks
  • 150ml single cream
  • 25g butter coriander (optional)

Let's cook!

Murgh Makhani


  1. Finely dice the onions.
  2. In a large bowl, add the chicken, ginger and garlic paste, Tyga Masala No. 21, 1tsp salt, 1 tbs oil and 2tbs yoghurt, mix well. Marinade for anything from 30 minutes to 24 hours (the longer the better but tastes fantastic after 30 minutes!).
  3. Chop the tomatoes in wedges (8ths).
  4. Chop the coriander if using.


  1. Once marinated bake the chicken on a griddle or baking tray in an oven at 2000C for 10 minutes, turning half way through cooking. Once cooked set aside to add at step 5.
  2. Meanwhile in a large deep-lidded frying pan over a high heat add 3tbs oil, onions, ginger and garlic paste, Methi leaves and 1tsp salt. Fry for 2 minutes, stirring continually.
  3. Add the chopped tomatoes, and transfer to a low heat, cover and simmer for a further 10 minutes, stirring occasionally.
  4. Add Tyga Masala No. 2, Tyga Masala No. 14 (1tsp mild or 2tsp medium or 3tps hot) and coconut powder. Mix in well and simmer for 2 mins. Add 200ml water and simmer for a further 2 minutes. (Option: for a smooth sauce, blend with a hand blender.)
  5. Remove the cooked chicken from the griddle / baking tray leaving any juice from the chicken which can be discarded. Add the chicken to the frying pan and add, 150ml cream, the butter and simmer uncovered for 5 minutes or until the chicken is cooked.
  6. Sprinkle with coriander (if using) and serve!

Vegetarian - Cauliflower Prep

  1. Finely dice the onions.
  2. Break the cauliflower into small florets.
  3. to 4. As recipe Cook
  4. Put the cauliflower on a roasting tray drizzle over 1tbs oil and roast for 25 mins.
  5. to 4. As recipe
  6. Place the roasted cauliflower into the sauce with 150ml cream, the butter and simmer uncovered for 5 minutes.
  7. As recipe

White fish - Sea Bass or Pollock Prep

  1. Marinade fish for 30 mins.
  2. to 4. As Recipe Cook
  3. Skip this step
  4. to 4. As recipe
  5. Add fish instead of chicken and cook for 5 mins or until fish is cooked
  6. As recipe.

Ingredients & allergies

Ingredients: Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric). Tyga Masala No. 21: (Ground mace, ground cassia, ground nutmeg, ground cardomom). Coconut Cream Powder: (Coconut Milk, MILK, Maltodextrin, Sodium Caseinate, Sodium Phosphates: E339). Tyga Masala No.14: Garlic powder, Chilli Powder, Chilli Flakes. Methi / Fenugreek leaves.

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.

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