Modern Masala: Murgh Makhani (Butter Chicken)
The Spicy Pear
The Spicy Pear
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Ingredients

  • 4.7 stars based on
  • 5-6 green cardamom pods, bruised
  • 4-5 cloves 2 cinnamon sticks
  • 1 star anise
  • 1 whole red chilli
  • 1 black cardamom pods
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon whole black peppercorns
  • 1 teaspoon fennel seeds
  • 800 g boneless chicken, cut into two inch pieces (feel free to use chicken pieces on the bone to add more flavour to the butter chicken dish but make sure you slash the pieces first)
  • 2 garlic cloves, peeled
  • 2 inch ginger, peeled
  • 3-4 tablespoons Greek yoghurt (enough to coat the chicken pieces)
  • 2-3 tablespoons The Spicy Pear special spice blend (see above)
  • 1-2 tablespoons tandoori masala powder (found in most Asian shops and major supermarkets)
  • 1 teaspoon vegetable or sunflower oil
  • 1/2 – 1 teaspoon cayenne pepper
  • 1/2 lemon, juice only
  • Pinch kasuri methi (dry fenugreek leaves found in most Asian shops)
  • Salt to taste
  • 50 g unsalted butter, cut into cubes
  • 2 shallots, peeled and minced
  • 2 inch ginger, peeled and minced
  • 2 garlic cloves, peeled and minced
  • 4 medium tomatoes, blanched, peeled and pureed
  • 1-2 tablespoons runny honey (depending on how sweet you want sauce)
  • 1 tablespoon tomato puree
  • 1 cinnamon stick
  • 1 bay leaf
  • 2-3 green cardamom pods, bruised
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon whole black peppercorns
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon ground coriander powder
  • Pinch kasuri methi
  • 125 ml – 250 ml boiling hot water
  • 100 g double cream
  • Salt to taste
  • Garnish with handful of toasted almond flakes and coriander leaves

Instructions

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