Butter chicken recipe please

[iidentifyasapapaya]

My incredibly fussy eldest child has tried and enjoyed a street food mowgli style butter chicken at an event. Does anyone have a recipe I can try to work on expanding our limited all family meals?

I make this one which is pretty yum and also v easy: www.recipetineats.com/butter-chicken/

Recipe tin eats is my usual go-to for, well, anything actually! However Nish Katona did a butter paneer on Saturday Kitchen ages ago and I recreated it with chicken (thighs, seasoned and seared then simmered in the sauce) and it was delicious. She's something to do with Mowgli as well isn't she? I'm not very good at links but if you Google the name & dish it comes up!

i make butter chicken/paneer quite frequently, just use a basic recipe every time.

cut and fry chicken with a indian spice mix (we make our own from garam masala, cumin, curry powder a little bit of turmeric and salt )
add in a 2 cloves of garlic,
a good heaped spoon of tomato puree,
1/2 chicken stock pot
and a good splash of water,

turn the heat down and add in 1/4-1/2 a pot of creme fraiche depending on how many people im making it for.

let it simmer to thicken slightly
take it off the heat and add a good teaspoon of butter

Ibdid this tinight and it was gorgeous!@

One-pan Baked Butter Chicken

1 1/2 kg bone-in chicken thighs, skin removed
Butter Chicken Marinade:
1/2 cup plain yoghurt
1 tbsp lemon juice
1 tbsp freshly grated ginger root
2 cloves garlic, minced
1 tsp turmeric
2 tsp garam masala
1/2 tsp Kashmiri chilli powder
1 tsp ground cumin
1/2 tsp salt
Butter Chicken Curry Sauce:
2 tbsp / 30 gram melted ghee or butter
1 cup tomato passata
3/4 cup double cream (or coconut milk. if you prefer)
1 1/2 tsp white sugar
3/4 tsp cooking salt
To Finish:
Chopped fresh coriander, to serve

1. Preheat oven to 200°c (180°c fan).

1. Mix the marinade ingredients in a bowl, then add the chicken and toss to coat. You can marinade up to overnight. but it isn't essential.

1. Mix the sauce ingredients in a 23 x 33cm / 9 x 13" baking dish. Place chicken in, bone side down. Scrape residual marinade out of bowl and dab onto chicken surface.

1. Bake 45 minutes, basting with the sauce at the 30 minute and 40 minute mark. The sauce will change from pink to orangey-red. Allow to rest for 5 minutes when removed from the oven, then sprinkle with fresh coriander.

1. Serve with basmati rice, naan and Indian condiments. A simple tomato and cucumber salad is a nice side dish, too.

I 've made https://www.recipetineats.com/butter-chicken/

Like a lot of her recipes, the seasoning is inadequate.
I think Brits like spicier food than Aussies.

I always use Maunika’s recipe. The link to the precursor tandoori chicken is embedded in the text. With the tandoori element, I roast the chicken for ease rather than grilling

maunikagowardhan.co.uk/cook-in-a-curry/butter-chicken-murgh-makhani-chicken-cooked-in-a-spiced-tomato-gravy/

https://www.maggi.co.uk/recipes/maggi-so-juicy-creamy-butter-chicken

I think this is the Mowgli recipe. I make it often. You can make up the sauce in larger quantities and freeze it.
Mother Butter Chicken

Google James Martin makhani chicken. It's my go to butter chicken and I've been on an Indian cookery course to learn how to cook it and I prefer thus version!