Named for the dairy-enriched tomato sauce at its heart (‘makhani’ means ‘butter’), this Punjabi curry is better known outside of India in its ‘butter chicken’ incarnation— invented in a flash of inspiration by a single chef at Delhi’s iconic Moti Mahal restaurant, stirring butter and tomatoes into leftover tandoori chicken that had dried out. A vegetarian variant followed not long after, using urid (black lentil) dal for its rich taste and luxurious colour. Far from being a lowly substitute ingredient, though, the dal makhani began to outperform its meaty predecessor, and the dish has been a staple of North Indian festive occasions ever since.
Preparation time:For 2 - 15 minsFor 4 - 15 mins
Cooking time:For 2 - 30 minsFor 4 - 35 mins
Per serving: Energy (kcal) 634 Fat 42g of which saturates 16g Carbohydrates 57g of which sugars 21g Protein 9g Salt 2.36g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
For 2 (For 4)
Crackle & Sizzle Tarka Spice Blend: 1 pod (2 pods)
Crushed Ginger: 1 sachet (2 sachets)
Crushed Garlic: 1 sachet (2 sachets)
Crushed Green Chilli: 1 sachet (2 sachets)
Smoky Spice Blend: 1 pod (2 pods)
Sauteed Onion Paste: 1 sachet (1 sachet)
Sauteed Tomato Paste: 1 sachet (1 sachet)
Cooked Urid Dal: 1 sachet (2 sachets)
Single Cream: 1 pot (2 pots)
Butter: 1 pack (2 packs)