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Name: Butter Chicken (Murgh Makhani)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1 pound chicken diced; 2 tablespoon Patak's Tandoori Curry Paste; 2 tablespoon thick plain yogurt; 2 teaspoons Garlic crushed; 1 tablespoon Vegetable oil; 2 tablespoons Vegetable oil; 1/2 cup onion diced; 1.5 cup tomatoes chopped; 3 ounces cream; 2 teaspoons sugar; 1 tablespoon Fresh Coriander chopped; 100 ml water; 2 tablespoons Patak's Tikka Masala Curry Paste; salt

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INGREDIENTS

1 pound chicken ; diced
2 tablespoon Patak's Tandoori Curry Paste
2 tablespoon thick plain yogurt
2 teaspoons Garlic ; crushed
1 tablespoon Vegetable oil
2 tablespoons Vegetable oil
1/2 cup onion ; diced
1.5 cup tomatoes ; chopped
3 ounces cream
2 teaspoons sugar
1 tablespoon Fresh Coriander ; chopped
100 ml water
2 tablespoons Patak's Tikka Masala Curry Paste
salt

Servings

INSTRUCTIONS

First marinate the chicken:

In a bowl mix together the yogurt, Patak's Tandoori Curry Paste, vegetable oil and garlic. Add the diced chicken, cover and marinate in the refrigerator for approximately 2 hours (overnight would be ideal).

Cook the chicken in a preheated oven 200°C / 400°F / gas 6 for 25-30 mins or until cooked. Turn the chicken throughout cooking.

For the Sauce:

Add the chopped tomatoes and butter. Add the water and sugar, cover and allow to cook for 20 minutes.

Add the cooked chicken to this sauce and cook for a few more minutes until the chicken is well coated in the sauce and warmed through. Stir in the cream and check the seasoning.

Garnish with fresh coriander.

NOTES

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Butter Chicken (Murgh Makhani)

1 pound chicken diced
2 tablespoon Patak's Tandoori Curry Paste
2 tablespoon thick plain yogurt
2 teaspoons Garlic crushed
1 tablespoon Vegetable oil
2 tablespoons Vegetable oil
1/2 cup onion diced
1.5 cup tomatoes chopped
3 ounces cream
2 teaspoons sugar
1 tablespoon Fresh Coriander chopped
100 ml water
2 tablespoons Patak's Tikka Masala Curry Paste
 salt

First marinate the chicken:
In a bowl mix together the yogurt, Patak's Tandoori Curry Paste, vegetable oil and garlic.  Add the diced chicken, cover and marinate in the refrigerator for approximately 2 hours (overnight would be ideal).

Cook the chicken in a preheated oven 200°C / 400°F / gas 6 for 25-30 mins or until cooked.  Turn the chicken throughout cooking.
For the Sauce:

Heat the vegetable oil in a heavy based pan and fry the diced onions for 5 minutes.  Add the Patak's Tikka Masala Curry Paste and continue to cook for a further 2 minutes. Sprinkle in some water if the paste begins to stick. 
Add the chopped tomatoes and butter.  Add the water and sugar, cover and allow to cook for 20 minutes.
Add the cooked chicken to this sauce and cook for a few more minutes until the chicken is well coated in the sauce and warmed through. Stir in the cream and check the seasoning.
Garnish with fresh coriander.

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Nutrition

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Serving Size: 1 Serving (1222g)
Recipe Makes: 4 Servings

Calories: 1754
Calories from Fat: 980 (56%)

Amt Per Serving		% DV

	Total Fat 108.9g	145 %
	Saturated Fat 56.6g	283 %
	Monounsaturated Fat 37.8g
	Polyunsanturated Fat 8.6g
Cholesterol 406.5mg		125 %
Sodium 1159.4mg		40 %
Potassium 3423.1mg		90 %
Total Carbohydrate 106g		31 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 105.3g
Protein 90.8g		130 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1754

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