Butter Chicken - Murgh Makhani
|
amount |
preparation |
Marinade |
| Cayenne Pepper/Ground |
1/2 teaspoon |
|
| Chicken/Thigh/Skinless |
750g |
bite size |
| Cumin/Ground |
1 teaspoon |
|
| Garam Masala/Ground |
2 teaspoon |
|
| Garlic |
2 cloves |
crushed |
| Ginger |
1 tablespoon |
grated |
| Lemon/Juice |
1 tablespoon |
|
| Turmeric/Powder |
1 teaspoon |
|
| Yoghurt/Plain/Full Fat |
1/2 cup |
|
Curry |
| Cream/Heavy/Thickened |
1 cup |
|
| Ghee |
30g |
|
| Salt/Kosher |
1 1/4 teaspoon |
|
| Sugar/White |
1 tablespoon |
|
| Tomato/Passata |
1 cup |
|
Directions
Marinade
- Blitz marinade ingredients (except chicken)
- Combine marinade with chicken
- Cover and regrigerate overnight (3 hours minumum, upto 24 hours)
Curry
- Heat ghee over high heat
- Take chcken from marinade, do not wipe or shake off
- Place chicken in fry pan and cook for around 3 minutes until the chicken is white all over
- Add tomato passata, ceam, sugar, salt and remaining marinade to chicken
- Simmer on low for 20 minutes
References