My Little Food Critic author Shikha Gill recipes are traditional North Indian dishes from the Panjab, where cooking is rich, decadent and big on flavour. Shikha’s dishes aim to tantalise the taste buds both young and old, with new foods and eating experiences to help ensure meal times are nourishing and enjoyable for all the family.

Here we are sharing her recipe for Butter chicken. Butter Chicken or, Murgh Makhani is a truly “show stopping” dish and always one of the most popular choices at any Indian restaurant. The cream adds mildness to this curry making it perfect for little ones new to Indian flavours. The spice infused yoghurt marinade injects richness and depth to this creamy, rich and decadent dish.

Butter Chicken (Murgh Makhani) for babies and children
Butter Chicken (Murgh Makhani) for babies and children
Mix it up: For a vegetarian version substititute the chicken with paneer.


For the marinade:

  • ½ full fat yoghurt
  • 1tsp tumeric powder
  • 1tsp garam masala
  • 1 heaped tsp cumin powder
  • 1tbsp minced ginger
  • Salt to taste
  • 550g diced chicken breast
  • 1-2 green chillies, chopped optional

For the tempering:

  • 3tbsp ghee or butter
  • white onion diced
  • 1tsp minced ginger
  • 1tsp minced garlic
  • ½ cup of pureed tomatoes or 2 large chopped tomatoes
  • 1tsp garam masala
  • 1tsp dried fenugreek

For the sauce:

  • 2tbsp water
  • ½ cup of double cream
  • a handful of fresh coriander


  • STEP 1

    Combine all of the marinade ingredients in a bowl and mix well. Cover and pop into the fridge for a minimum of 3 hours (the longer it marinates the more tender it will be).

  • STEP 2

    Heat 1 tbsp of the ghee in a large pan over a medium heat. When hot, add the chicken and cook for a few minutes until white all over. Set aside and cover.

  • STEP 3

    To prepare the tempering, add 2 tbsps of ghee to the same pan, and sauté the onions until tender.

  • STEP 4

    Then add the ginger and garlic and sauté for a minute.

  • STEP 5

    Stir in the tomatoes followed by the garam masala and stir well. Add 2 tbsps of water and let the sauce simmer for 10 minutes. If you prefer a thinner sauce then add more water.

  • STEP 6

    Then add in the chicken, double cream and dried fenugreek, cover with a lid and cook for about 10 minutes, until the chicken is cooked through.

  • STEP 7

    Serve with basmati rice, flatbread and salad.

Mix it up : For a vegetarian version substititute the chicken with paneer.

Make it vegan: Substitute the ghee with coconut oil, the double cream with coconut cream and the chicken with tofu.

> > Why not enjoy this with My Little Food Critics' recipe for Mango Lassi ?

My Little Food critic by s. gill

My Little Food Critic: Recipes For The Whole Family, Baby & Toddler Friendly Authentic Indian Food is the first Indian recipe eBook by Shikha Gill. Gill is the founder of My Little Food Critic highly acclaimed baby and toddler-friendly recipe platform that focuses on traditional cooking simplified to create delicious meals for all the family for babies from six months and up.

Gill was inspired while learning to cook with her Mother and Grandmother as a child, and many of the meals are those she grew up cooking with some modern tweaks. Providing guidance on how to introduce spice during weaning, plus tips on incorporating new textures and flavours to help build the foundations for a healthy balanced diet for babies, toddlers and the whole family.

BUY HERE >> My Little Food Critic: Baby & Toddler Friendly Authentic Indian Food £9.99 (eBook)