If there’s one thing I’m sure about, it’s that life is better with butter, and by association… butter chicken. It’s a staple in every Indian takeaway joint this side of the equator and a true favourite in our household, without a doubt. Thankfully in Australia, we tend to have incredibly high-quality Indian takeaway’s, but in Ireland, we didn’t find ourselves so lucky, and boy do I wish that I’d had this recipe on hand whilst eating my way through 1.5 years on lockdown…

I’ve based this on the Cheat’s butter chicken by the fabulous Adam Liaw… the major difference being that, due to my previously mentioned love of butter, I have doubled the dose, and also made a few little cheeky amendments to the spice mix too. Most of the ingredients should be readily available in your local supermarket – however, you may have to use your best super sleuthing powers to find the fenugreek in the spice section. If you have any lactating friends however, you may find they already have it on hand given it’s traditionally used to encourage breast milk production, but that’s a topic for another day…