Butter Chicken

This Butter Chicken spice blend makes a rich chicken curry with strong flavors and a medium amount of heat.  Punjabi immigrants developed Butter Chicken, or murgh makhani, in Delhi in the 1950s. According to local lore, chefs at the Moti Mahal restaurant created this dish when they combined leftover tandoori chicken with a butter based tikka masala sauce. The creation was an instant hit! The dish became popular throughout the world, with every chef adding their own spin. These days, restaurants often grill or pan fry the chicken, but traditional preparation requires a tandoori oven. Either way, this butter chicken spice blend creates a delish curry bound to impress with its flavor and vibrancy. Our Butter Chicken spice blend contains Black pepper Cardamom Cinnamon Cloves Coriander Cumin Fenugreek Mace Nutmeg Crushed red pepper Turmeric Garlic Ginger Bay leaf To prepare, marinate chicken in a yogurt, lemon juice, and spice mix. Meanwhile, prepare a fragrant sauce with another 2 teas