Murgh Makhani

Buttery Chicken Curry

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the marinade ingredients in a bowl and add the cubes chicken. Cover and leave to marinate in the fridge for at least 1 hour or overnight if possible.

Step 2

Preheat the oven to 200°C/gas mark 6. Transfer the chicken and marinade to an ovenproof dish and bake for 10-15 minutes until tender and cooked through.

Step 3

For the makhani sauce, heat the butter and oil in a saucepan over a high heat and add the fenugreek and green chilli.

Step 4

Stir in the ginger-garlic paste and cook for a minute or so. Add the tomato purée and stir to blend for a couple of minutes.

Step 5

Mix in the chilli powder, garam masala and honey, and season with salt. Finish with the cream, then add enough water to give the sauce a pouring consistency.

Step 6

Add the cooked chicken to the sauce. Serve with rice, a swirl or single cream and a sprinkling of fenugreek.