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The history of Butter Chicken otherwise known as Murgh Makhani is a much-told story by curry enthusiasts the world over, developed back in 1947 by the owners of the Moti Mahal restaurant in Delhi. According to sources, the dish was created somewhat by chance when the restaurant decided to use up leftover marinade juices and combine them with butter and tomato, adding in tandoor cooked chicken to create a hearty stew-like dish. And so, one of the most popular dishes of Indian cuisine of all time was born; rich, creamy, decadent and, above all, delicious!
2 x Ginger & Garlic Paste Tyga Masala No. 14 Tyga Masala No. 21 Methi Leaves sachet Tyga Masala No. 2 Coconut Cream Powder
You will need to buy: 3 tbs Vegetable oil/Rapseed Oil 2 tbs Natural Yoghurt 2 Large Onions (250g) 5 Tomatoes (Medium) 600g Chicken Chunks 150ml Single Cream 25g butter Coriander (optional)
Vegetarian - Cauliflower Prep
White fish - Sea Bass or Pollock Prep
Ingredients: Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric). Tyga Masala No. 21: (Ground mace, ground cassia, ground nutmeg, ground cardomom). Coconut Cream Powder: (Coconut Milk, MILK, Maltodextrin, Sodium Caseinate, Sodium Phosphates: E339). Tyga Masala No.14: Garlic powder, Chilli Powder, Chilli Flakes. Methi / Fenugreek leaves