Murgh Makhani

Serves 3-4

Ingredients:

• 450gm chicken thighs, skin removed, rinsed under water and patted dry

• 10ml 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

• 500ml Barker’s Professional Butter Chicken Paste

Method:

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

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

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

4. Add the garlic and ginger, cook for a further 4 minutes.

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

6. Serve with Jeera rice.

This Recipe Uses: