I think DalPuri is onto something here, I hadn't seen that recipe before but will give it a go - the colour, consistency etc all look like something that would go into this curry.

I have tried it a few times from various places and the consistent thing is that it's not overly creamy.

Thanks all - any idea on some ratios to try if going down the yoghurt, coconut milk, cream route?  I don't think I've ever made a curry that didn't have base in it!

This is my first post, I've enjoyed recipes from this forum but this one has had me scratching my head so much for quite some time I thought I'd best ask for some help. I can't find anything even remotely sounding like it. When you search for Chicken Mukhanwala it tends to bring up Butter Chicken recipes and this is definitely not like Butter Chicken recipes I've ever tasted. Similarly I've never seen it on any other menus but it's delicious so trying to find a way to replicate it.

I would say it's defining characteristic is the colour as it's a thick white sauce and the marinade really coming through in the chicken. If anyone can help that would be great.

The menu from the restaurant describes it as:
Pieces of chicken marinated overnight in a sauce of ginger, garlic, lime juice, yogurt and other spices, cooked in a clay oven, simmer with creamy sauce of almond and coconut powder (very mild)