Murgh Makhani

Ingredients

450 gm chicken thighs, skin removed, rinsed under water and patted dry
10 ml lemon juice
¼ tsp sea salt
¼ tsp red chilli powder
½ cup plain Greek yoghurt
¼ tsp Fenugreek seeds, ground
¼ tsp ground turmeric
¾ tsp garam masala
3 Tbsp butter or ghee
1 Tbsp crushed garlic
1 Tbsp grated ginger
500 ml Barker's Professional Butter Chicken Paste

 

Method:

Marinate the chicken in lemon juice, salt and chilli powder for 20 minutes.

Add the yoghurt, fenugreek seeds, turmeric and garam masala for at least 4 hours or overnight.

In a saucepan, heat the butter, add the chicken and cook, stirring frequently to prevent burning until mixture has evaporated away.

Add the garlic and ginger.  Cook for a further 4 minutes.

Add the Barker's Professional Butter Chicken Paste and simmer over low heat until the chicken is tender, about 35-40 minutes.

Serve with Jeera rice.

 

 

Serves 3-4

 

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