Finger Lickin’ Butter Chicken (Murgh Makhani)
Delicious restaurant-style butter chicken made right at home with simple ingredients. This recipe is exactly how they make butter chicken in restaurants – and I’ve had people tell me it’s actually better! Trust me when I say it’s finger-lickin’ good!
Finger-Lickin’ butter chicken! That’s a little too much fun to say.
Sharing one of my all time favorite Indian food recipes today.
Last week I had this intense craving for creamy and spicy homemade butter chicken. I mean, it was so crazy that I could practically taste the butter chicken in my mouth as I thought about it. My heart started racing, my hands started shaking — okay, it wasn’t quite that dramatic; but you get the idea. I dug down deep into the LSJ files (this is actually one of the first recipes I ever posted on the blog!) It was time to retake some of the pictures and reintroduce you to my finger-lickin’ butter chicken recipe.
Not only am I replacing some of my old (read: not so great) photography. But I also reworked the recipe to make the ingredient list a little shorter without compromising any of the flavors. I also took the liberty of making the instructions easier to follow I am sharing my tried and true tips on how you can get this on the table even quicker on weeknights!
I can’t say I take all the credit for this recipe. This recipe comes from my mom, who got it from her sister, who once upon a time worked at a very popular Indian restaurant. So there. It’s authentic, restaurant-style butter chicken, for reals. <– I just took the liberty of tweaking a few things to make this recipe attainable for us everyday people. I promise you all tweaks are simple and don’t compromise the flavor!
Trust me when I say this, I took my job very seriously and strive to provide you with the best restaurant-style butter chicken you’ve ever had!
Recipe Video – How to Make This in 63 Seconds:
So about that BUTTER chicken. Ironically enough my recipe doesn’t contain that much butter. Butter chicken is also called ‘Murgh Makani’ and when translated to English, it means Butter Chicken. And in fact, the butter in this recipe is actually clarified butter or ghee.
Nowadays, ghee is readily available in most mainstream grocery stores. You can definitely find it at Trader Joe’s and Whole Foods. And if you live in an area where your supermarket doesn’t stock it, you can always purchase it online here.
Ingredients for Homemade Butter Chicken:
- Chicken: Feel free to use boneless skinless chicken breasts or boneless skinless chicken thighs for this recipe. I typically cut the chicken into 1½ inch pieces and then toss it in a marinade made with yogurt and spices.
- Seasonings: Butter chicken calls for an array of spices. To help curb the ingredient list, I use a sachet of tandoori masala. It’s usually available in powder/paste form in the international aisle. The one I use and LOVE can be found here. This helps cut down on the number of spices you’ll need. Don’t get me wrong, you’ll still need a little garam masala, cumin powder, coriander powder, and some red chili powder. You can also swap the red chili powder for cayenne but the flavor will be slightly different. I also find cayenne pepper to be hotter so I would suggest using slightly less than what’s called for. But you won’t need ground turmeric and a few others as the tandoori masala already contains these. Garam masala is South Asian spice mix that contains ingredients like cloves, black pepper, black cardamom, cinnamon, green cardamom, and several other spices.
- Fenugreek Leaves: In Urdu and Hindi fenugreek leaves are called kasuri methi. This is an ingredient you can easily find in almost any South Asian grocery store as it is used in many dishes. If your mainstream grocery store has an international aisle, they may carry it there as well.
- Fresh Ginger and Garlic: A lot of traditional Pakistani and Indian recipe call for freshly prepared ginger and garlic paste. Essentially, it’s just a combination of peeled knobs of ginger and a handful of cloves garlic broken down in a food processor with a little vinegar to help keep these ingredients fresh and some water. Some people also add a little oil for preservation, but this is optional. Nowadays, most South Asian grocery stores (as well as mainstream stores) sell prepared garlic and ginger paste. Feel free to make your own or purchase it for this recipe.
- Oil: You’ll need some oil to saute the onions and cook the butter chicken recipe. Feel free to use avocado oil, canola or even coconut oil for this.
- Yogurt: I like to use plain yogurt for this recipe. My mom has always taught me to beat the yogurt with the seasonings before adding the chicken pieces to ensure that the flavor disperses evenly throughout the chicken pieces.
- Ghee: We’ll use ghee (also called clarified butter) to prepare the butter chicken sauce for this recipe.
- Crushed Tomatoes: I use a can of crushed tomatoes for my butter chicken recipe. We’ll saute the onions season them with lots of spices and cook them with the tomatoes. The tomato puree will then be the base of the butter chicken sauce.
- Onions: You’ll need a large yellow onion that is sliced down the middle, peeled and then cut into thin slices. Like most south Asian recipes, this one too starts with sauteing the onions in a little ghee until they’re soft. A lot of recipes call for golden brown onions which add add sweetness to the dish when the onions are caramelized. My butter chicken recipe doesn’t take the onions that far. You want the onions to soften and turn translucent, but not brown.
- Heavy Cream: My family has always used heavy cream or heavy whipping cream for our homemade butter chicken recipe. If you are dairy-free full-fat coconut milk would make a good substitution as this is what many of my readers have mentioned using.
- Prepared Rice or Naan Bread: You’ll want to serve this up with my restaurant-style fluffy basmati rice or homemade naan. I’ve got a couple of different naan recipes that I’ve shared. You can make my high protein2-ingredient flatbread or my traditional naan recipe for this. I’ll even rub it down with a little garlic butter and garnish with chopped cilantro. Trust me, these naans are fantastic!
How to make the best butter chicken recipe
- Marinate the chicken for maximum flavor. Whisk the ginger garlic paste, yogurt, and seasoning together until the yogurt is smooth. Add the chicken piece and let this hang out. The longer you marinate the more flavorful the chicken. Ideally, you want to let it go for 12-24 hours, covered in the refrigerator, but even 20-60 minutes will do. The yogurt, ginger, and garlic really help make the chicken more tender. As always, I’m a fan of white-meat chicken, so I used boneless skinless chicken breasts, but you could go the dark meat route and use chicken thighs as well. Some may even tell you it’s more flavorful that way. I’m not one of those people!
- Make the butter chicken curry. To a Dutch oven or any heavy bottom pan, add the ghee and saute the onions over medium high heat until they are soft and translucent. Add the ginger and garlic paste and give it a few seconds to bloom in the oil. Add the seasonings – chili powder, cumin, and coriander and let the spices cook in the oil. Stir often to keep them from sticking and burning. If you find the spices are cooking too quickly, you can add a splash of water or even chicken broth if you’d like. Blend the sauce in a traditional blender or use an immersion blender to make this quick and easy.
- Make ahead option. At this point, you can refrigerate the butter chicken sauce once it’s cooled down in an airtight container. You can also add it to a freezer-safe container or zippable bag and freeze it. This makes weekday dinner so much quicker to get out on the table. Marinate the chicken on Sunday and pull it together in about 20 minutes on a Monday. That’s faster than ordering take-out and trust me, it tastes better too!
- Finish it up. Remove the marinated chicken from the refrigerator 30 minutes before cooking. This is so that the yogurt has a chance to come to room temperature. I find that if you add it cold from the fridge the temperature difference sometimes causes the yogurt to curdle. To another clean pot or if you used a traditional blender, to the same pot add the remaining oil and heat it over medium heat. Add the marinated chicken. You want to discard any additional marinade. Saute the chicken until it’s golden on add aides. Add the prepared butter chicken sauce to the pot and stir to combine. You want to let the chicken finish cooking before you and the heavy cream and 1/2 teaspoon garam masala. Once the sauce reaches a simmer, taste and adjust the salt as needed. Then crush the fenugreek leaves between the palms of your hands to release their flavor and add them to the butter chicken. Butter chicken over fluffy basmati rice, it’s what my dreams are made of. If you’re looking for an authentic murgh makhani recipe, I’ve got you!
FAQs about Murgh Makani:
Butter chicken sauce is made of sauteed onions, tomato puree, and lots of spices. It’s finished at the end with a smattering of heavy cream and some fenugreek leaves.
Butter chicken and Murgh Makani are the same thing. Literally translated ‘murgh’ means chicken, and ‘makhani’ means buttery (or butter.) It always makes me laugh when people argue that a recipe tasted more like murgh makhani than butter chicken.
Chicken tikka masala packs more of a punch when it comes to spices, and may or may not contain any butter. I reserve the ghee for my butter chicken and opt for oil when I’m making chicken tikka masala. Butter chicken also is a tad bit sweeter (because of the sauteed onions or the addition of sugar in many recipes) and milder when it comes to spices than chicken tikka masala.
You can make the of this recipe, blend it, and allow it to cool completely before popping it in the refrigerator for 24-48 hours. Like most Indian food, leftovers (or sauces prepared ahead) actually make the dish more flavorful. Many readers have also mentioned that they like to prepare the sauce and freeze it (without the heavy cream) to make butter chicken quicker on weeknights. This is something my family does as well!
If you like this butter chicken recipe, you might also like:
- chicken tikka masala
- 30-minute shrimp masala
- weeknight chana masala
- homemade palak paneer
- 30-minute brown lentil daal
Original recipe shared Feb 2016, updated with new post and images May 2023.
Finger Lickin' Butter Chicken (Murgh Makhani)
Delicious restaurant-style butter chicken made right at home with simple ingredients. This recipe is exactly how they make butter chicken in restaurants -- and i've had people tell me it's actually better! Trust me when I say it's finger lickin' good!
Ingredients
Chicken Marinade:
- 1 lb. boneless chicken breast, cut into 1 ½ inch cubes (see notes)
- 2 tablespoons tandoori masala (see notes)
- 1 teaspoon EACH: ginger paste and garlic paste (I used Gourmet Garden)
- ½ cup yogurt
- 1 tablespoon oil
Butter Chicken Sauce:
- 2 tablespoons ghee (clarified butter) (see note)
- 1 large onion, thinly sliced
- 1 ½ teaspoon EACH: ginger paste and garlic paste (I used Gourmet Garden)
- 1 (14.5 ounce) can crushed tomatoes
- 1 teaspoon chili powder (see notes)
- 1 1/2 teaspoon coriander powder
- 1 1/2 teaspoon cumin powder
- 1/2 cup heavy whipping cream
- 1/2 teaspoon garam masala
- ¼ teaspoon dried fenugreek leaves (crushed between fingers)
Instructions
Chicken:
- In a medium bowl, combine the tandoori masala, ginger, garlic, and yogurt. Whisk until smooth, adjust seasonings to preference. Add the chicken and allow to marinate for at least 20 minutes and ideally for 12-24 hours, covered in the refrigerator.
Butter Chicken Sauce:
- Heat the ghee in a dutch oven or heavy bottom pot over medium heat. Add the onions and sauté until they turn translucent and start to sweat, about 5-7 minutes, don't allow the onions to brown. Add ginger and garlic paste and let cook for 30 seconds, stirring so it doesn't burn. Add the can of crushed tomatoes along with the chili powder, coriander powder, and cumin powder and continue to cook for 5 minutes, if the mixture starts bubbling rapidly, add about ¼ cup of water and continue to cook.
- Remove from heat, add the mixture to a blender and blend until smooth, you may need to add a couple water to help it blend (up to ¼ cup). Depending on how powerful your blender is, you may want to blend the mixture in two batches. Remember to hold the lid of the blender down with a kitchen towel when blending, to avoid accidents.
- MAKE AHEAD OPTION: At this point you can cool and refrigerate the sauce for 24-48 hours (or freeze it for up to 3 months), it will help blend the flavors even more, just remember to bring the sauce back to room temperature (use the microwave) before proceeding with the recipe OR you can continue on with the recipe immediately.
Assembly:
- Heat the remaining tablespoon of oil in the dutch oven over medium heat. Add the marinated chicken (discard any excess marinade) and cook for about 5-6 minutes, stirring as required to brown all sides. Add the butter chicken sauce to the pot and heat everything through. Once it starts to bubble, add the cream and garam masala. When the sauce regains a simmer, add the crushed fenugreek leaves. Serve over basmati rice or with naan.
Notes
- Fan of dark meat chicken? You can replace the cubed chicken breasts with cubed boneless, skinless chicken thighs for more added flavor.
- GHEE: If you can't find it you replace it with 1 tablespoon butter and 1 tablespoon oil.
- TANDOORI MASALA: is available in powder/ paste form. I prefer the powder but some of my readers recommended Patak's brand tandoori paste. You'll need about 2-4 tablespoons of the paste (to preference).
- CHILI POWDER: optional! If you prefer milder food, you may want to leave it out as the tandoori masala already has heat. Traditionally, a spicy pepper similar to cayenne is used. If you can't find Indian or Pakistani chili powder (usually sold at Indian stores), replace it with cayenne. 1 teaspoon can be a lot so if you prefer a milder flavor, replace with 1/4 - 1/2 teaspoon.
Hi Marzia!
I tried this recipe tonight and it was fantastic! I made a few changes. I used fresh garlic and ginger instead of the paste, and used cauliflower, potato, and peas as I am vegetarian. I also have been making my own naan which is an absolutely necessary companion to Butter Chicken in my opinion. (http://www.onceuponachef.com/recipes/homemade-naan.html)
Thanks so much for the recipe! It’s the best!
Ryan
Awesome finger-licking recipe truly.. made it for friends and when my family tasted it, they demanded it to be made again for them.. just yummy..!
P.s. I used fresh tomatoes without boiling or peeling the skin .. it still tasted good to devour.. wondering how good it would have been if I followed it with can crushed tomatoes
Hey…. I made butter chicken exactly the way you have shown….. It comes out the best dish I have ever made…. Other day I have invited few guest they are from IHM… They all just loved my butter chicken…. Even ask for the recipe….. Butter chicken was the star dish of the day… Thank you, thank you so much for sharing such a wonderful recipe with us….
Hi Marzia thank you for the amazing recipe. I was wondering if this could be made by baking the marinated chicken pieces? Thanks
Tina
Hi Tina! I’m glad you enjoyed the recipe! Yes, you should be able to marinate and bake the chicken pieces. I haven’t done this before so can’t really suggest baking temp or times though. Let me know how it goes if you decide to try it!
Hi, made this recipe today. Came out fabulous. I made a few variations to cut calories. I added cashew nuts during the gravy grinding stage. I mixed in thick yogurt while bringing it all together. Didn’t heat it much so the yogurt didn’t split. Both of these added richness and creaminess to the dish. Finally could get away with adding just a spoon of cream at the end.
Oh my goodness, thank you so much!! I’ve been going crazy trying to make butter chicken and after 2 failed attempts (because of BAD recipes! Well, they resulted in a tasty chicken curry, but it was certainly nothing like restaurant style butter chicken) I have found success with yours. Phew! I was about to lose heart! I’m currently living in Mexico and there is not a single Indian restaurant in my city! Nor do they sell any of the spices I need, but those are easy enough to bring in my suitcase. I knew I would have to master butter chicken, or face the unbearable reality of living without it! One question, did you really intend for it to be 1.5 tablespoons of coriander powder instead of teaspoons? It seemed a little odd when I saw the amount – I don’t think I’ve seen a curry recipe call for such a large amount. But I hadn’t seen anyone else comment on this, and all the reviews here were positive after having followed your recipe to a T, so I just held my breath and dumped in 1.5 tablespoons of coriander powder into the curry. Honestly, while I’m thrilled with the final result, I’m a serious perfectionist about my cooking and baking, and it did taste a little unbalanced in the direction of coriander…so I think next time I’ll try 1.5 teaspoons, and add in some fresh coriander garnish if I find it lacking… Oh! One final note! It’s become a pet peeve of mine when recipes call for “chilli powder”. There a zillions of different chillies and powders which can be made from them. Both paprika and cayenne are chilli powder. Just looking at paprika alone, there is sweet paprika, smoked paprika, hot paprika, spanish or hungarian, etc etc etc. My research in my obsessive quest of the perfect butter chicken recipe lead me to the suggestion that ideally, one would use Kashmiri Mirch or Deggi Mirch (I then fell down an internet rabbit hole of what exactly the difference was between these chillies, and the fact that Kashmiri chillies are relatively scarce, and so suppliers often use different, more readily available chillies and falsely label them as Kashmiri, etc etc. Sheesh!) But yes, please do specify what type of chilli powder you find works best – as Deggi Mirch is mild with regard to heat, but still lends a rich color and additional flavor, it would probably be the best choice for those who don’t wish to add any more heat to the dish. Cheers!
I was wondering the same thing about the coriander! You answered my question. Thank you!
Can you use fenugreek powder instead of leaves? If so, how much powder?
Sure, I think that should work just fine. I’d start with 1/8 teaspoon and adjust with a little more if necessary.
Hi there. I’m about to try this recipe, but I can’t find whole fenugreek leaves ANYWHERE. I can only find the powdered spice. Can I use that, and what would you estimate the measurement I should use?
Thank you!
Fenugreek powder will work, you’ll want to start with 1/8 teaspoon. Give it a taste, if it needs it, you can add an additional 1/8 teaspoon of the powder.
Hello!
I am so excited to make this dish! we don’t have any indian restaurants close and i am 6 months pregnant and have been CRAVING Indian food, particularly my favorite, butter chicken! I was wondering if you could make this in the slow cooker? If so, how would you recommend doing so? I was thinking this would also make the flavors nice and developed slowly cooking all day.
Thanks!!
Haven’t tried this in the slow cooker, so not sure on how that would go, sorry!
I was recently on the hunt for a butter chicken recipe and had no idea where to start. There are so many recipes out there and they’re all so different! I eventually settled on this one because it sounded the most interesting and because I already had the proper amount of cream in my fridge. This recipe did not disappoint! It was delicious. I don’t have an immersion blender so instead of crushed tomatoes I used a can of tomoato sauce as some other recipes had called for sauce. It worked as a great substitute and I will definitely making this again and soon!
This was a hit in our Texas household. I adapted the recipe for the Instant Pot (as I was fairly disappointed with some of the more popular current Butter Chicken recipes out there for the IP), and it worked perfectly.
For ingredients, I followed what you listed, and substituted ghee for butter, coconut milk for the heavy cream (as we wanted a Whole30 compatible dish). I added 1/2 bunch of finely chopped cilantro and a slurry of 1 tsp potato starch and a small amount of hot water to thicken.
I did it pretty much as you listed in your recipe, doing the cooking and sauteing in the Instant Pot on the Saute setting. After sauteing the chicken, I added the butter chicken sauce (plus a few green cardamom, because I love the flavor of them) to the IP, set it to Manual and covered it. I cooked it for 8 minutes on high pressure and did a quick release after 5 minutes. I then set it to Saute again and added the coconut milk, garam masala and 1/2 bunch of finely chopped fresh cilantro (plus 1 tsp of potato starch mixed in a small amount of hot water to thicken). From there, I added the fenugreek leaves and simmered for 10 minutes per your recipe.
Best butter chicken I’ve had in recent memory, and my new favorite dish. Thanks for posting, Marzia!
Can you let me know what steps you took to adapt for the Instant Pot? I’m looking to do the same and would appreciate any pointers!
This recipe came out delicious!
Although the times you put have nothing to do with the real times. For instance, when doing the sauce you need to let it boil for a good 15 min so the crushed tomatoes get fried. The same for the onions, etc. Always found that most recipes miss this very important part about really how much it takes each step.
For the rest I have to say it congratulations!
Marzia, this is the best butter chicken recipe I have tried. I’ve made it several times and each time it has come out excellent! Even my father who dislikes heavily spiced food (both heat wise and flavour wise…he had a bad experience with some very spicy food a south Indian roommate made back in his college days) loved this! I think its the kasoori methi that takes it over the top. I plan on making a double recipe of the sauce soon to keep on hand in the freezer.
Thanks again!
Thanks for the recipe – I wonder if I missed something. It came out waaay too tomato-ey or spaghetti saucy-ey and not quite what I expected. When warming up it smells more like a chili than a butter chicken.
I should probably give it another whirl… Any suggestions?
Hi Eddie, sorry to hear the butter chicken didn’t turn out for you! It definitely does seem like there’s something missing as I haven’t had anyone else say it turned out similar to spaghetti sauce. Unfortunately, it’s really difficult for me to pinpoint exactly what might have happened, but it seems like perhaps there wasn’t enough tandoori masala? Or perhaps it was the kind that you may have used? Really hope you’ll decide to give this a second try as so many others have really enjoyed this recipe!
Are you using the tex mex blend chili powder? that could be it. The chili powder used in this recipe refers to comething like Kashmiri chili powder or cayenne. Simply a powdered chili pepper, and not a spice blend.
2nd time to make this, everyone loves it! I adjusted the tomatoes a bit, used less (just our preference) and added a bit of sugar in the end to counter the sourness of the recipe (we like things a bit sweet!)
Best Butter chicken recipe I’ve tried so far. Also, I’ve opted to reduce the sauce a little in the end just so the flavor is stronger.
Thanks for the recipe!
Made this recipe tonight, delicious first time, made a minor adjustment by leaving out the ginger paste but it was still great anyway, I’m just wondering whether there is a way to make it “butteryier” my local indian makes it so you can really taste the butter and it is divine. Thanks for the recipe.
Hey Keith! Glad that you enjoyed the recipe. If you’d like it to have more of that butter flavor, you can melt another 2-4 tablespoons of butter in a small saucepan, add the fenugreek to the butter and then pour the butter into the butter chicken. This should help give it that rich butter flavor you’re looking for! 🙂
Hi Marzia!!!!!! Just wanted to tell you how much we love your recipe. I don’t usually marnate the meat, I’ll have to try that next time(we just had it for dinner tonite). I’ve made it several times and its amazing. I don’t often eat so much that I can’t or don’t want to move….but oh boy. Very happy with this!!
Delicious butter chicken! Just a question.. I have a friend who are allergic to chicken. Can I make it with turkey or do you recommend something else?
Turkey would work, you could even try paneer (Indian cheese, similar to tofu) or even extra firm tofu. I don’t recommend marinating the paneer/tofu for more than an hour though!
How many people does this recipe serve?
About 5 servings in this recipe. You can always find this information on the recipe card, just above the title.
Hey,
my son love eating butter chicken
He says thats the best ever dish that I make for him with fresh naan & plain rice
Lots of love??
Amazing recipe, I’ve gotten to the point now I make my own masala spice mixesand garlic and ginger paste, and have been trying different types of yogurt, finding water buffalo yogurt is the best with goat and sheep yogurt in a tie for second
Ive seen a few posts about bland or runny, I do mine In a slow cooker on low, scraping all the build up from the sides back down (lots of concentration of flavour you’d waste not doing it)
Forgot to mention for the rice, use 1/2 water and 1/2 coconut milk and add some kafir lime leaves
yum
This is the best chicken dish I have ever made.
Since I like chicken on the bone , I removed the skin from chicken quarters and made some slits on it and marinated it for 24 hrs .
I then sealed it in hot oil as per your recipe and then cooked it in my airfryer at 160° for 15 min (Since these are big pieces I wanted to ensure that the chicken was well cooked) . This also gave the chicken some char as well and helps to retain shape.
Rest of the recipe was exactly as you suggested.
Thanks for this great recipe..
This recipe made me feel like I was back in India for a second. Amazing flavor, amazing description. Keep up the good work! Greetings from the Netherlands.
Made this last week. Didn’t have any chilli powder. The taste was amazing but it was a little mild (that’s my fault for not realizing I was out of chilli powder). Gonna try making it again this weeked when my mom comes over, this time with chilli powder. I also used sour cream instead of Greek yogurt and half and half cream instead of thicker cream and it was still awesome
I tried this a few times, family loves it. I am experimenting with smoked paprika instead of the chilli powder
Can you please post a link to your original recipe before you tweaked it? I like the original recipe.
Hi Chris! The only thing different is that I made my own ginger and garlic paste for the “original recipe”, everything else remains constant. If you’d like to make your own, it’s ¼ cup each ginger slices and garlic cloves + 1-2 tablespoons vinegar. Pulse it all in a blender or food processor and store leftovers in an airtight container. Hope that helps!
Hi, I’m about to cook this but I want add a Smokey taste to it… so when would add the coal?
Thanks 🙂
Hi there! To tell you the truth, I’m not really sure. I’ve never tried adding a smoky flavor to the dish. I’d suggest maybe doing a search on google to see if anyone else has tried it and if they’ve provided any guidance on how to.
After searing off the marinated chicken in a skillet I throw them under the grill until I can see the tops going black. Then add to the sauce to finish them off and make them tender and juicy on the inside. I feel like this adds a nice charred/smokey flavour.
Add some chipotle, it’s great on/in everything. Should give the smokey/spicey flavor you’re craving.
try smoked paprika in the spice mixture , or you could smoke the tomatoes, or you could just cheat and add some drops of liquid smoke extract at the end.
Hi Marzia, I’m making this tonight and I just wanted to confirm that you indeed did mean to write 1 and a half TABLESPOONS of coriander powder ?
Wow, made this for a fifteenth birthday with 20 guests -with only 16 hours notice. It was easy and very delicious and everyone loved it! From 14-75 year olds. (Left some of the chill out, and put chili flakes on the table instead.) Will definitely serve this again and again!
By the way, here in Denmark the heaviest whipping cream is 38%. I used that, and it was perfect! But just out of curiosity; what is ‘Heavy whipping cream’ exactly?
Heavy cream in the US is 36% or greater, so the kind you used is perfect 🙂 glad to hear everyone enjoyed the butter chicken!