Yogurt-and-spice-marinated chicken dressed in a velvety red bath of butter, onions, ginger and tomatoes scented with garam masala, cumin, turmeric, and cinnamon. This version was adapted from a made for staff meal by a young kitchen hand at the restaurant Attica, in Melbourne, Australia.

BUTTER CHICKEN Chicken charred to perfection and the gravy appropriately spiced and rich. Definitely restaurant-worthy. This recipe has entered my curry hall of fame. For World Butter Chicken Day.

Technically, it was a Ninja Foodi Butter Chicken — and it turned out pretty good despite the heavy reduction in dairy (less butter and roasted, salted cashews puréed into the gravy instead of heavy cream) though it didn’t quite have the depth and body of last year’s Curry Guy version. Still, a solid and fuss-free way to mark World Butter Chicken Day and Diwali/Deepavali. 🪔✨

This was better than my last attempt at murgh makhani. The chicken came out really smoky although grilling in the oven was a real pain. The addition of rose water in the tandoori marinade seemed like a game changer too. Recipe from Nitin Budhiraja.

Tasty, even though it looks nothing like in the picture. Kinda sorta tastes like what I’ve had at the restos except it also reminds me of honey barbecue chicken! I may halve the 🍯 next time also and watch the pot more carefully to minimize burning.

chicken tender, rich tomato gravy and I think, butter?