Butter Chicken is a restaurant favourite also known as a Makhani and originates from the Punjab in India. A tangy and creamy curry where the chicken can be swapped out for roasted veggies for a delicious alternative. It’s traditionally a mild dish which is why we recommend using our Warm Moghul kit. Make it with our usual 3 steps - however instead of using oil in step 1, use ghee or butter and in Step 3 add cream for a touch of luxury.
INGREDIENTS:
- 1 WARM MOGHUL Kit
- 500g-750g of chicken portions
- 1 medium sized onion
- 4 cloves of garlic
- 2 inches of fresh ginger
- ½ can tinned tomatoes or 2 fresh tomatoes
- 20g pure butter ghee or unsalted butter
- a dash of cream or natural yoghurt
OPTIONAL:
- coriander for garnishing
NOW FOLLOW OUR SIMPLE 3 STEP PROCESS
STEP 1: CHOP IT
Finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with the ghee or butter. Keep on a low heat for approximately 4 minutes until the mixture turns translucent.
Top tip: if you find the mixture sticking to the pan, add a splash of water.
STEP 2: SPICE IT
In a bowl, combine BANG!'s spices with 50ml of water. Blend into a smooth, thick paste. Pour the paste into the pan and continue on a low heat for approximately 4 minutes. This will magically turn into your curry sauce! For an even richer sauce, add 2 diced tomatoes or half a can of tinned tomatoes.
Top tip: look out for oils emerging from the same, then move onto step 3.
STEP 3: MAKE IT YOUR OWN
Add the chicken pieces and raise the heat for about 3 minutes. Keep stirring the chicken until the outside of the chicken is sealed and juices emanate from the meat. If using boned meat, pierce holes into the meat with a fork for a more succulent, spicy meat. Add up to 200ml of water, lower heat and simmer until cooked. Once off the heat, add a dash of cream or natural yoghurt for that extra luxorious creaminess.
Optional: finish by garnishing with chopped coriander.
PREP TIME: Less than 30 mins
COOKING TIME: 30 mins
SERVES: 4
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