Murgh Makhani


Curry kits with a Persian influence by Mazzeh Spice

5 in stock


Butter Chicken Curry (Murgh Makhani) is a Northern Indian curry. However, having cooked it a number of times for family and friends we’ve added a few elements of Parsi cooking and created our own version.

This is a wonderfully smooth and creamy curry. Bright red tomatoes mixed with cream and yogurt give the curry a lovely warm colour, while the taste makes it a favourite amongst many.

(*Please note the contents of the pack when purchased are suitable for vegans. Cooking instructions provided below are a guide and the Producer may recommend additional ingredients which may not be suitable. Non dairy and meat alternatives are just as tasty.)

Serves 4

Preparation time: 10 minutes

Cooking time: approx 45 minutes


  1. Lightly fry the contents of the spice kit in one tablespoon of ghee (or oil) for two minutes.
  2. Add approximately 300g of chicken (or vegetables) and brown with the spice.
  3. Stir in 400g of chopped tomatoes (blended if preferred).
  4. Add 150g of plain yogurt  (or non-dairy yogurt) and 250ml of single cream (or coconut cream). Stir together, then transfer to an ovenproof dish and cover with foil.
  5. Heat in the centre of the oven at 180°C/Gas 4 for 45 minutes or until the chicken is thoroughly cooked.

Vegeterian/Vegan option: Replace chicken and dairy options with vegetables and non-dairy alternatives.

Additional information

Weight 0.108 kg


Country of Origin

Produced in the UK (Sourced from Chester-Le-Street)

Miles travelled to get to us



Garlic, onions, ginger, chilli powder, cloves, cinnamon, garam masala, cardamon, coriander, ground almonds.

Allergens: see ingredients in bold.

This product does not contain nuts. However, nuts are handled in the same kitchen and therefore it is not guaranteed that the ingredients are totally free of traces.


Mazzeh Spice