[Oilucy]

Many years ago an Indian lady I went to TAFE with gave me a beautiful recipe for Butter Chicken (I think she called it Murgh Makani).
Sadly, during a house move I have lost the receipe.
Is there anyone out there who can give me one?
I have googled Butter Chicken and tried a few but none are the same as the one she gave me - it was completely authentic.
Thanks in advance!

[Sassy Girl]

Do you live near any Indian food stores ?

We love Indian food and my husband is always being given tips and recipes by the Indian owner of the shop that he goes to.

[SarahM72]

Go and buy a packet of Shan Butter Chicken Mix. If you open the packet you will find the instructions written in English (they are written in Urdu on the outside, but don't be put off).

Trust me, this is as authentic as you can get.

[countrymel]

When I worked in the UK my subcontinental students assured me that Madhur Jaffrey's recipes (and spice mixes) were the real deal.

(Yes, yes I did pester them and their Mother's for cooking tips - I think it still fits into 'professional' conduct?)

[bakesgirls]

This is the butter chicken I make. My mother was born in Malaysia, but her family is from India. I grew up eating Indian, so unfortunately, I am a bit of an Indian food snob, and like everything to taste authenic, none of the packet stuff

This is the real deal.

Marinade
1.5kg diced chicken
1/4 cup natural yoghurt
2 tsp crushed garlic
1 tbs finely grated ginger
1 tbs lemon juice
1/2 tsp chilli powder (or to taste)
2 tsp paprika
1 tsp Kashmiri garam masala or normal garam masala if you can't find it
1 tbs ghee or butter melted with a little oil so it doesn't burn.

Sauce
1 tbs ghee or butter
2 tsp finely chopped garlic
1 onion, finely diced
3 tbs tomato paste dissolved in 1 cup water
1 1/2 tsp salt
1 tbs sugar
1 tbs fine shreds of ginger or grated ginger.
1/2 cup cream
1/4 cup chopped fresh coriander

Combine yoghurt, garlic, ginger, lemon juice and spices and rub into the chicken pieces. Set aside for an hour. Scrape off any excess marinade and reserve.

Fry chicken in ghee until lightly browned.

For the sauce:
In a heavy pan melt the ghee and cook garlic and onion until soft. Add reserved marinade, tomato paste, salt, sugar and ginger. Cover and simmer for 10 minutes. Stir in the cream. Add pieces of fried chicken and gently stir through the sauce. Cook until the chicken is done, stirring occasionally. Sprinkle with coriander.

OP, let me know how it goes.