Butter Chicken

Is Butter Chicken really Indian??

YES it is! It’s called Murgh Makhani and it hails from Northern India back in 1948. It’s a mild curry compared to many Indian curries, and outside of India, it’s become just about everybody’s favourite curry!


  • 500g chicken pieces (boneless and skinless)
  • 50g butter
  • 1 cup cream
  • 2 cups tomato puree
  • 1tsp ginger paste
  • 1tsp garlic paste
  • 4tsp Kumari’s Butter Chicken Spice Mix
  • Salt to taste
  • Coriander leaves to garnish


  1. Sauté the ginger and garlic paste for one minute using half the butter in an Indian wok or a heavy frying pan.
  2. Add the chicken pieces and fry til golden brown. Remove from pan and set aside.
  3. Heat the remaining butter in the same pan and add the tomato puree, Kumari’s Butter Chicken Spice Mix and salt to taste. Stir well for a minute. If necessary, add a little water, just enough so as to keep the gravy thick.
  4. Add the stir fried chicken pieces and stir gently, coating the chicken with the gravy.
  5. Quickly bring to a boil and then reduce the heat.
  6. Add half cup of cream and simmer for 10 minutes.
  7. Serve hot and garnish with coriander leaves and the remaining ½ cup of cream.