Buttery chicken curry (Murgh makhani) from The Indian Cookery Course: Techniques, Masterclasses, Ingredients, Traditional Recipes (page 162) by Monisha Bharadwaj

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Notes about this recipe

  • sarahj22 on October 26, 2024

    Really nice! I bumped up the amount of marinade ingredients and marinated/cooked 1kg of chicken instead of 800g, then set aside the extra to use in wraps. Even just one hour of marinating time was enough to add plenty of flavour. 150g of tomato puree seemed wild, so I subbed in passata, but then worried if I'd made a mistake and added a few dollops of double concentrate tomato puree too. When cooking the sauce it looked a small amount, but once the chicken and roasting juices are added the sauce to meat ratio is perfect. I held off on half the chilli (serving a child) but served the other half chopped to add on top. I didn't bother with the extra cream or fenugreek. A definite repeat, this recipe has made me excited to try others from this book.

  • Beth891 on January 09, 2024

    Sooooo good! I skipped the chillies as serving a toddler too and I didn't have any methi. Used 400g chicken and made 2/3 quantities of sauce. I served toddlers then added some Bart's curry powder (a hot roasted blend) that I'd cooked in some butter and it was great. Quick tasty and the chicken was perfect, worth marinading. I'd definitely make this again!

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