Murgh Makhani
Serves 3 or 4 people
By Barker's
Ingredients
- 450 g chicken thighs, skin removed, rinsed under water and patted dry
- 10 ml Lemon juice
- ¼ tsp Sea salt
- ¼ tsp red chilli powder
- ½ Pain Greek yoghurt
- ¼ tsp Fenugreek seeds, ground
- ¼ tsp ground turmeric
- ¾ tsp Garam masala
- tbsp butter or ghee
- 1 tbsp Crushed Garlic
- 1 tbsp Grated ginger
- 1 Tbsp Crushed Garlic
Method
Method
- Sweat the onion in the oil without colouring. Add the Barker’s Professional Butter Chicken Paste and cook gently until fragrant.
- Add the chicken and stir to combine with the paste.
- Add the tomatoes and cook gently until the chicken is cooked through and the tomatoes have reduced, leaving a thick fragrant curry.
- Add in the bechamel sauce to get a desired consistency for the pies. Cool.
- Bechamel Sauce Method
- Melt the butter in a saucepan and add the flour. Cook gently for two to three minutes without colouring.
- Slowly add the warm milk, stirring frequently until a thick sauce is made. Add the bayleaf and nutmeg and cook out for ten to fifteen minutes (add more milk if too thick).
- To Assemble the Pies Method:
- Line ten to twelve individual pie tins with pre-rolled shortcrust pastry.
- Fill with the pie filling (approximately 200 to 220 grams).
- Cover with the rolled flakey pastry tops. Trim, crimp and decorate as desired. Brush with egg wash
- Bake at 220°C for approximately 20 to 25 minutes.
