This dish is a more sophisticated version of the ever popular Chicken Tikka Masala, which was invented as a way of using up leftover Tandoori chicken in Indian restaurants in the UK. Unlike Chicken Tikka, Butter Chicken (or Murgh Makhani) has its origins in Northern India and consists of chicken marinated in spiced yogurt, then cooked in a sauce rich with butter, tomato and spices including methi (fenugreek) leaves. The fenugreek gives a very particular ‘curry’ flavour, with a really sweet, fragrant scent that’s very recognisable. Here we are serving it with a tangy kachumber salad and rice.

This kit contains the recipe and all of the spice blends needed to cook the different components of the meal - all you need to do is add a few fresh ingredients and follow the simple steps!