Part of our ethos at the Tiffin Tin that helps maintain our spot as one of the foremost Indian takeaways in London is our belief that great food is about more than just familiar favourites. It’s also about constantly introducing new flavours that keep our menu fresh and interesting for our customers. That’s why we’re excited to share the latest additions to our menu: Butter Chicken and Murgh Nawabi.
Both dishes bring something unique to the table: Butter Chicken is an iconic classic, known for its creamy sauce and mild spices, while the Murgh Nawabi features rich and elegant flavours rooted in royal Mughal cuisine. Whether you’re someone who sticks to tried-and-tested favourites or you’re keen to explore new dishes, these additions are worth a try. Here’s a closer look at what makes each one special.
Butter Chicken, also known as Murgh Makhani, is one of the most popular Indian takeaway dishes, not only in London, but worldwide. This dish originated in Delhi in the 1950s and has since become a beloved classic. Butter Chicken may be mild in heat, but it is full of flavour, making it an ideal choice for those who prefer a creamy curry without intense spice. Our chefs marinate tender pieces of chicken in freshly ground spices and yoghurt, grilling it to perfection before simmering it in a rich, buttery tomato-based sauce. It is a versatile and comforting meal for any occasion, pairing wonderfully with fluffy basmati rice or fresh naan bread.
The Murgh Nawabi, on the other hand, is less common on the Indian takeaway menu, but represents our commitment to drawing on flavours from all corners of Indian culinary culture. Originating in the city of Kolkata, this dish has roots in the royal kitchens of Mughal India that were famous for cultivating recipes that combined intricate flavours, delicate spices, and rich textures. The Murgh Nawabi is no different as it features tender pieces of chicken cooked slowly in a creamy sauce made primarily from ground cashew nuts, cream, and onions and delicately spiced with cardamom, cinnamon, cloves, and nutmeg. The cashew nuts are soaked and ground to create a smooth base that lends the curry its characteristic richness and slightly nutty flavour. Traditionally, Murgh Nawabi would be served with soft naan bread or fragrant basmati rice, which help to soak up the rich sauce.
Ready to taste the latest additions? Order Butter Chicken or Murgh Nawabi online today and experience the fresh flavours of Indian cuisine delivered straight to your door.