Makkhani Murghi (Butter Curry)

Ingredients:

2.2lbs chicken cut into pieces
4 tbsps Greek style strained yoghurt
Juice of one fresh lemon
2 tbsps cooking oil
1 can chopped tomatoes
8 oz butter
5 fl oz fresh cream
4 tbsps tomato paste
Curries4u Makkhani Murghi Spice Pack

Method:

• Put the chicken into a glass dish and add all the spices, juice of a lemon and 3-4 tbsps of yoghurt. Ideally leave overnight or at least 2-3 hours in the fridge.
• Put 2 tbsps cooking oil into a pan over a medium heat.
• Add all the chicken and marinade, stirring for about 10 minutes.
• Add 1 can of chopped tomotoes, 3-4 tbsps of tomato paste and 8 oz of butter.
• Bring the liquid to the boil, reduce the heat to low and cook for a further 10 minutes uncovered.
• Add 5 fl oz of cream and simmer for another 10 minutes. When thick and creamy take of heat.

Serve with rice & Naan bread.