POLOKWANE – Butter chicken or murgh makhani is a dish from the Indian subcontinent of chicken in a mildly spiced curry sauce.
Chicken is marinated for several hours in a cream, yogurt and spice mixture. The spices may include garam masala, ginger, garlic, lemon or lime, pepper, coriander, cumin, turmeric and chili.
What’s for Dinner says try not to be put off by the number of ingredients required for this dish as once your family try this creamy, authentic treat it will become a family favourite!
Ingredients
- 150ml water
- 1 410g tin tomato purée
- 10ml Robertsons Paprika
- 1 Robertsons Bay Leaf
- 1 Robertsons Cinnamon stick
- 5ml cardamon
- 1 onion, finely chopped
- 15ml sunflower oil
- 60g unsalted butter
- 1 x KNORR Chicken Stock Pot
- 250ml cream
- 10ml salt
- 125ml plain yoghurt
- 15ml lemon juice
- 5ml Robertsons Turmeric
- 10ml garam masala
- 5ml chilli powder
- 5ml Robertsons Cumin
- 10ml ginger, crushed
- 10ml garlic, crushed
- 800g chicken fillet, cut into strips
Method
- Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add the chicken fillet strips and stir well.
- Cover and allow to marinate in the fridge for at least 30 minutes.
- Heat butter and oil in a pan over a medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften.
- Reduce heat to low, then add the chicken and marinade, paprika, tomato puree, water and the KNORR Chicken Stock Pot.
- Simmer for 15 minutes then stir in the cream and cook for a further 10 minutes on a low heat.
- Serve with basmati rice and fresh coriander.
- BETTER FOR YOU TIPS: For a lighter option without forgoing the indulgence of this dish, replace the 250 ml cream with half (125 ml) low fat plain yoghurt and half (125 ml) cream.
At Caxton, we employ humans to generate daily fresh news, not AI intervention. Happy reading!
