Mother Butter Chicken

Preparation info
  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in
Mowgli Street Food

By Nisha Katona

Published 2018

  • About

This is a Mowgli favourite. What makes it so addictive is the tang of the tandoori dressing marinade. I only make this at home when we have guests, otherwise the uncompromising aromas waft up the drive and can frighten the neighbours.


  • 5 tbsp vegetable oil
  • 2 large white onions, cut in half and thinly sliced
  • 5 cm/


  1. Put the oil in a large heavy pan and set over a medium-high heat. When hot, add the diced onions, ginger and garlic and fry for 8 minutes or until the onions have softened and turned golden brown. Turn the heat down to low and add the cumin, coriander, cardamom, cinnamon, fenugreek, turmeric, chilli powder, tomato purée, canned tomatoes and Greek-style yogurt, stir well