The World Food Recipe Box

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The World Food Recipe Box

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Prawn Makhani with Pilau Rice


Prawn Makhani with Pilau Rice

Ingredients:

Allergens in bold

Crushed Garlic (sulphur dioxide and sulphites)

Crushed Ginger (sulphur dioxide and sulphites)

Green Chilli

Smoky Blend

Garam Masala

Single Cream (dairy)

Onion

Coriander

Prawns (crustaceans)

Basmati Rice

Turmeric

Cumin Seeds

Tomato Purée

Nutritional Information:

Energy 808 kcal| Fat 34g, of which saturates 11g | Carbohydrates 74g, of which sugars 2g | Protein 52g | Salt 0.55

Please note our recipes are packed 
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites

Recipe Description:

Named after the creamy tomato sauce at its heart (‘makhani’ means ‘butter’), this Punjabi curry is better known outside of India in its ‘butter chicken’ incarnation. While grounded in North Indian cuisine’s traditional use of spices, dairy and acids to enrich and preserve meat, the original recipe was invented in a flash of inspiration by a chef at Delhi’s iconic Moti Mahal restaurant, stirring butter and tomatoes into leftover tandoori chicken that had dried out. It wasn't long before prawns received the makhani treatment, their juicy tenderness proving ideal in this famously silky, classically mild sauce.

  • Preparation time:

    For 2 - 5 minsFor 4 - 10 mins
  • Cooking time:

    For 2 - 35 minsFor 4 - 40 mins

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