Curry kits with a Persian influence by Mazzeh Spice

Butter Chicken Curry (Murgh Makhani) is a Northern Indian curry. However, having cooked it a number of times for family and friends we’ve added a few elements of Parsi cooking and created our own version.

This is a wonderfully smooth and creamy curry. Bright red tomatoes mixed with cream and yogurt give the curry a lovely warm colour, while the taste makes it a favourite amongst many.

(*Please note the contents of the pack when purchased are suitable for vegans. Cooking instructions provided below are a guide and the Producer may recommend additional ingredients which may not be suitable. Non dairy and meat alternatives are just as tasty.)

Serves 4

Preparation time: 10 minutes

Cooking time: approx 45 minutes

Instructions

1. Lightly fry the contents of the spice kit in one tablespoon of ghee (or oil) for two minutes.
2. Add approximately 300g of chicken (or vegetables) and brown with the spice.
3. Stir in 400g of chopped tomatoes (blended if preferred).
4. Add 150g of plain yogurt  (or non-dairy yogurt) and 250ml of single cream (or coconut cream). Stir together, then transfer to an ovenproof dish and cover with foil.
5. Heat in the centre of the oven at 180°C/Gas 4 for 45 minutes or until the chicken is thoroughly cooked.

Vegeterian/Vegan option: Replace chicken and dairy options with vegetables and non-dairy alternatives.