Hi Jude, sorry about, I just checked and the cook time was definitely off. I've updated it. Also it turns out it's easier to add the prep time to the recipe card than I thought so I've added the prep time and total time (which includes marination time) as well. Thank you for bringing this to my attention!

I have made this a number of time and it is absolutely fantastic. The 40 minute cook time is really really far from realistic for me, but however long it takes me it is worth it.

When I read comments like using ready made tandoori chicken I feel the writer of the comment is missing out.

Hi Nicholas, I'm glad to hear you've been enjoying this! Butter is about 80% fat, 17% water, and the remainder is milk solids. When ghee is made, the water is evaporated and the milk solids are skimmed off to leave just the fat. This is why it has a high smoke point, because the milk solids are what smokes and burns. But it's also the milk solids that have most of the flavor. This is why browned butter is so tasty, you're basically inducing Maillard browning on the milk solids which is where it gets it's flavor from. Since this recipe adds liquids as soon as the butter browns, you create flavor and then stop the processing from going further and burning. You could certainly make it ghee (or really any other oil), but it will not have as much flavor as making it with butter.

Also, thank you so much for all of these recipies. One can really tell how much effort you put into making each and every dish on this site shine!

Thanks Joseph! I'm happy to hear you and your family have been enjoying this. It's my goal to elevate traditional dishes from around the world here so I hope you're able to find other dishes to enjoy with your family here as well!

This is the best recipe for butter chicken - hands down. The first time I tasted Murgh Makhani was in 2013. I was one of a group of people on an accounting course and one of the lads was from India. He made this and we ate it with some naan bread and it was so goos that I scoured the internet to find the recipe. THIS IS the recipe because I remembered the taste and was delighted to find it! This has become my favourite food to cook and my oldest daughter swears by it. though she tells me constantly to let up on the garlic & chilis a bit because I tend to like it a bit spicier! Thank you for sharing this recipe - it is an absolute pleasure to cook and enjoy this (at this time of typing, I have the chicken marinade in the fridge 30 mins and can't wait to be feasting on this sumptuous meal again!)

Thanks!

Thanks Michael! There's actually 2 additions of Garam Masala in this recipe. First for the marinade and then for the curry. I've added headings to to the ingredients to make it a little clearer.

Hi Kamal, by roast do you mean in the oven? I've never tried tried it but it might work (though you may still need to stir it periodically and you'd probably need to keep the oven under boiling temperature to keep the tomatoes from sputtering and making mess in the oven). Let use know how it goes if you give it a try. As for onions, I haven't really seen onions being added to butter chicken, but you could certainly add them if you like.