This vegan butter chicken (murgh makhani) is a delicious lightly-spiced combination of tangy yoghurt and sweet tomatoes, with butter and cashew cream to add a decadent richness. It’s definitely not an everyday recipe… but it’s perfect for celebrations and special occasions!
Indian bay leaves (tej patta) are not interchangeable with Mediterranean ones, so if you don't have tej patta, don't be tempted to sub your usual bay leaves - just omit from the recipe.
Yes, this is quite high in sodium. No, it's not an everyday dish.
If you don't have a grill pan or electric grill, you can char the chikkin under a normal grill (broiler/toaster oven). A George Foreman-type grill also works very well, and it means you don’t have to turn the chikkin pieces over.