Butter Chicken

This mild Indian dish is a cult favourite that reportedly came into existence sometime in the 1950s when leftover tandoori chicken was mixed with a butter-enriched tomato sauce. Full of spiced flavour and a velvety texture, it’s easy to see why this curry has become a hit across the globe. Already rich with butter and yoghurt, we've used milk instead of cream for a lighter take on a weeknight version.