BUTTER CHICKEN

It’s no surprise Butter Chicken (Murg Makhani) is one of the most popular curries in the world. It’s creamy, sweet, umami sensory overload and using our Butter Chicken Spice…a whole lot easier! No more grabbing multiple spice jars and fussing over quantities, just grab the jar and go. Here we’ve make it with chicken but feel free to replace it with tofu, cauliflower etc and use plant based creams/butters to make a delicious vegan version.

METHOD

1. Marinate the diced chicken with the garlic, ginger, spice blend and yoghurt. Let it sit and marinate as long as you can (overnight is great but not essential).
2. Once it’s marinated turn on your pan to high and add the ghee. You want to fry off the chicken until it’s nice and caramelised.
3. Then put the chicken in a bowl and set aside. Don’t clean out your pan after this stage!
4. Next blitz the onion, garlic and ginger to a paste and put back in the chicken juice pan. Fry this off on medium until soft.
5. Then add your Bodega Deli Butter Chicken spice and cook off for a couple of minutes to open up the spices.
6. Pour in the tomato purée and scrape the bottom to remove any bits that are stuck to the pan.
7. Add back the chicken and all the juices and bring the sauce to a simmer.
8. Reduce the heat to medium-low and let the chicken cook through, about 20 minutes.
9. Stir in the cream, lemon juice and the sugar.
10. Season to taste with salt and you’re done!

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