Butter Chicken [Murgh Makhani]
Indian Butter Chicken Makhani
50g by AHG, Gluten free, Serves 4.
Mild, Authentic Spice Paste made from fresh herbs and spices. No added MSG, Preservatives or artificial colours.
Famous Moghul dish with a rich blend of aromatic herbs, cream or yoghurt and tomato puree. Turns ordinary roast chicken dish into a dish fit for kings!
Indian Butter Chicken.
1 pack butter chicken paste.
3 tbsp melted butter
1 large onion chopped
110ml tomato puree or chopped tomatoes
110ml cream or yoghurt [reserve one tbsp to garnish
450g deboned roast, tandoori or fresh chicken, cut into bite-sized pieces
fresh coriander as garnish [optional]
Step 1] heat butter in non-stick saucepan on medium heat, add onion and stir-fry for 3 mins.
Step 2] stir in tomato puree, water, cream and spice paste.
Step 3] add meat, simmer uncovered on low heat for 20 mins or until it thickens. Garnish with cram or yoghurt. Serve hot.
Tip] to make Dhal Makhani use cooked black or yellow lentils and canned kidney beans to replace meat.
Ingredients: tomato paste, soybean oil, onion, salt, sugar, ground coriander, red chillies, garlic, distilled vinegar,ginger, herbs and spices, cayenne, pepper, acid regulator citric acid.