Butter chicken, or Murgh makhani, is the hugely popular, mild curry from New Delhi. The curry sauce is slowly simmered before adding tandoori-style chicken, either on the bone or off. Any leftover marinade is also added to the sauce. There is, however, a karahi-style butter chicken which is not as well known outside India and Pakistan but is equally delicious. If you are a fan of butter chicken or chicken tikka masala, this is a karahi curry to put on your ‘must try’ list.
This recipe is an extract from Curry Guy Chicken: Deliciously Spiced Recipes From South And Southeast Asia by Dan Toombs (Quadrille).
Next, why not try one of our tempting chicken curry recipes from the House & Garden archive?
