Murgh Makhani / Butter Chicken Curry
Prep: 40 mins | Cook: 90mins | Serves: 4-6
500g Skinless Chicken Thighs (diced into pieces)
400g Tinned Plum Tomatoes
2tbsp Tomato Puree
8tbsp Greek Yoghurt
3tbsp Vegetable Oil
2 Large White Onions (cut in half and thinly sliced into half moons)
5 Garlic Cloves (grated).
1inch piece of Fresh Ginger (peeled & grated)
2tsp Ground Cumin
¼tsp Chilli Powder
2 Cardamom Pods
½tsp Ground Cinnamon
¼tsp Ground Fenugreek
2tsp Ground Coriander
½tsp Ground Turmeric
2tbsp Tandoori Masala Spice Mix
This recipe includes a unique blend called Tandoori Masala Spice Mix
ELEVEN different spices are contained for the mix.
Find this product added to our collection of mixes and blends in our store available to purchase plastic packaged free.
Rub the tandoori masala into the chicken pieces along with 3tbsp of the Greek yoghurt and leave to marinate for 30mins (at least).
After marinating – place the chicken under a grill (on high heat) and cook through until slightly charred on edges – set aside.
Put the oil in a large heavy bottom pan and set over a medium-high heat.
When hot, add the sliced onions, ginger and garlic and fry until the onions have so