Butter Chicken or Murgh Makhani

Karen Clark has recently launched Milk And Honey Food Photography, aimed at everyone from a butcher to a baker and a barista to a brewer!

Why not take a look at her other recipes, a flavoursome chicken tikka and a warming chunky chilli?

For high-quality images that bring the sweet taste of success, here are her details… hello@5littleboys.co.uk, hello@milkandhoneyphotography.co.uk

Ingredients

2 lbs chicken tikka pieces (follow recipe here)

For the Makhani Sauce:

• 2 tins of chopped tomatoes (400g each)
• 1 tbsp Kasoori Methi (dry fenugreek)
• 1 cup water (approx)
• 150 ml single cream
• 1/2 pkt butter plus a drop of oil, so butter does not burn
• 2 tsps ginger paste
• 2 tsps garlic paste
• 6 slit green chillies

Spices:

• 1 tsp salt
• 2 tsp coriander and cumin powder
• 1/2 tsp crushed black pepper
• 1 tsp red chilli powder
• 3 tsp honey
• 1 lemon (juice of 1 lemon)

Method

1. Blend the chopped tomatoes until smooth.
2. Add the butter along with a drop of vegetable oil to a large pan over a medium-high heat.
3. When hot add 2 tsp of ginger paste and 2 tsp of garlic paste and saute for a few minutes until they turn brown.
4. Add tomatoes along with 1 tbsp of kasoori methi. Reduce the heat, and bhunno* the sauce for around 15 minutes, ensuring the spices don’t start to stick.
5. Add the chilies and additional spices plus 1 cup of water and 150ml of cream. Continue to cook for about three minutes.
6. Add the honey and lemon and the chicken pieces, cover the pan and simmer for eight minutes, stirring occasionally.
7. Ensure chicken is cooked through before garnishing with coriander leaves.

* Building the flavour gradually by slow-frying

 

NorthernLife Jan/Feb 24