Recipes

Murg Makhani

Description :

Chicken in a Creamy Tomato Sauce with Indian Spices. Almost the same as the every popular Butter Chicken but more for the Indian Taste Profile

Ingredients :

  • Tomato Chutney
  • Butter Chicken Spice
  • 5 legs or full chicken (Bone in, skin off)
  • 1 cup plain yogurt
  • 1 pack 50g Butter chicken spice mix
  • Ace Curries Butter Chicken Sauce
  • 1 1/2 cup whipping cream ( or 1 can 400 ml Coconut milk can)
  • For serving
  • Sliced green chilies
  • Cilantro leaves
  • Naan bread
  • Ace Curries Tomato Chutney

Method :

    Steps to make Murg Makhani
  1. 5 legs or full chicken (Bone in, skin off),1 cup plain yogurt,1 pack 50g Butter chicken spice mix,1 1/2 cup whipping cream ( or 1 can 400 ml Coconut milk can).
  2. Take a bowl, add 1 cup plain yogurt and 1 pack 50g Butter chicken spice mix and mix well.
  3. Add in the chicken and keep it in the fridge to marinate till ready to cook (45min).
  4. In a heavy bottom pan, add in oil and heat. Add in the marinated chicken and cook until slightly brown.
  5. Add in 1 Jar Ace Curries butter chicken sauce and 1/2 jar of water and simmer till chicken is almost cooked.
  6. Add in 1 1/2 cup whipping cream (or 1 can 400 ml Coconut milk) and simmer on low till thick.
  7. Garnish with sliced green chilies and cilantro leaves.
  8. Serve with Naan bread and Ace Curries Tomato Chutney.

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