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Butter Chicken Curry, also known as Murgh Makhani, is a popular Indian dish, believed to have originated in the northern Indian state of Punjab, known for its rich culinary traditions.
INGREDIENTS
500g Chicken breasts
Fresh coriander to garnish
Chicken Marinade:
100ml Plain yoghurt
1 tsp Garlic, crushed
Curry Sauce:
2 Tbsp Oil
1 Onion, diced
1 tsp Curry powder
1/2 tsp Ground cumin
125ml Tin Tomatoes
1 tsp Original flavoured seasoning
125ml Water
150ml Cream
1 IMANA Red Pepper Sauce
METHOD
Chicken Marinade:
In a large bowl, mix the yoghurt and garlic together.
Place the chicken breasts into the marinade, stir well and set aside.Â
Curry Sauce:
In a pot, fry the onions for 5 minutes in the oil.
Add the curry powder, IMANA Red Pepper Sauce powder and ground cumin to the pot and fry for a further 5 minutes.
Add the tinned tomatoes and the original flavoured seasoning and simmer.
Add the marinated chicken breasts and water and cook on medium heat, stirring occasionally until the chicken is cooked through and the sauce has thickened.Â
Lastly, pour the cream into the pot and cook for a further 5 minutes.Â
Garnish with chopped fresh coriander.
