Murgh Makhani Buttery chicken curry
Murgh Makhani Buttery chicken curry
Serves 4
700g chicken thigh fillets diced
Marinade
4 tbs Greek yoghurt
1.2 tbs garlic paste
1/2 tbs ginger paste
1 tsp kashmiri chilli powder
2 tbs lemon juice
1/2 tsp garam masala
1/2 tsp salt
1/4 tsp pepper
Makhani Sauce
2 tbs salted butter
1 tbs olive oil
1/2 tsp fenugreek seeds
1 red chilli finely sliced
1/2 tbs garlic paste
1/2 tbs ginger paste
4 tbs tomato paste
1/2 tsp kashmiri chilli powder
1/2 tsp garam masala
2 tbs honey
100ml cream
Nuts & Bolts
1. In a bowl add all the marinade ingredients and chicken. Mix well. Cover with cling wrap and refrigerate for 3-4 hours or overnight for a better result.
2. Preheat oven to 200c. Transfer marinated chicken to a baking dish and bake for 10-15 minutes until the chicken is tender and cooked.
3. Makhani sauce, In a large frying pan on medium heat add butter and oil, melt. Add fenugreek and chilli and cook for 2-3 minutes. Add garlic and ginger paste and cook for a further minute.
4. Add tomato paste, stir and cook for 3 minutes. Add chilli, garam masala, honeyand cream. Cook for 3-4 minutes. Season to taste.
5. Add cooked chicken to the sauce.If the sauce is too thick just add a small amount of water the make a thinner consistency.
Kylie Karagich
Kylie Karagich is an accredited Clinical Nutritionist, Clinical Hypnotherapist, and Holistic Listener, passionate about supporting clients' health and well-being. As the owner of Holistic Nutritional Health Care (HNHC) in Port Adelaide, Kylie integrates nutrition, hypnotherapy, and holistic listening to create personalised, person-centred care. With a special focus on men's health and children's autism, she offers a compassionate, non-judgmental approach to help clients achieve lasting wellness and balance in their lives. Kylie's dedication to treating the whole person ensures that each individual feels truly supported on their wellness journey.