Butter chicken (murgh makhani) originated in Delhi, but it's now a popular restaurant dish across the world. Traditionally, the chicken is cooked in a tandoor oven – but this recipe replicates the flavour by using tandoori masala, a shop-bought spice blend, instead. The combination of tender chicken and spicy, buttery, tomatoey sauce hit the spot every time.

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Get the recipe for butter chicken here

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Last updated by Lottie Woodrow.

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