Mallika's Murgh Makhanwala
For 2 (For 4)
Fenugreek Leaves: 1 pod (2 pods)
Chicken Thighs: 1 pack (2 packs)
Natural Yoghurt: 2 tbsp (4 tbsp)
Crushed Ginger: 2 sachets (4 sachets)
Crushed Garlic: 2 sachets (4 sachets)
Aromatic Spice Blend: 1 pod (2 pods) Lemon: 1 (2)
Tomato Paste : 3 sachets (6 sachets)
Sour Cream: 4 tbsp (8 tbsp)
Chilli Powder: 1 pod (2 pods)
Garam Masala: 1 pod (2 pods)
Salted Butter: 75g (150g)
Cashews: 1 bag (2 bags)
Naan Breads: 1 bag (2 bags)
Energy (kcal) 1280 Fat 86g of which saturates 86g Carbohydrates 76g of which sugars 19g Protein 56g Salt 2.38
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in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites
In this dish, celebrity cook Mallika Basu pays tribute to the Punjabi origins of chicken tikka masala. You’ll find Murgh Makhanwala at every north Indian roadside restaurant. Skewered chicken tikkas (kebabs) are first grilled and then nestled into a tomato curry laden with butter and double cream, which probably explains the enduring appeal of this dish! Create that sublime, creamy texture here with a dash of soured cream, a chunk of butter and our tomato paste.
Preparation time:For 2 - 30 minsFor 4 - 30 mins
Cooking time:For 2 - 65 minsFor 4 - 70 mins
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