Prawn Makhani with Pilau Rice
Instructions: For 2 (For 4)
Chopped Onion: 1 (2)
Green Chilli Paste: ½ sachet (1 sachet)
Ginger Puree: 1 sachet (2 sachets)
Garlic Puree: 1 sachet (2 sachets)
Smoky Blend: 1 pod (2 pods)
Tomato Puree: 70g (140g)
Single Cream: 150ml (300ml)
Unsalted Butter: 30g (60g)
Raw Basmati Rice: 150g (300g)
Turmeric Powder: 1 pod (2 pods)
Cumin Seed: 1 pod (2 pods)
Prawns: 250g (500g)
Garam Masala: 1 pod (2 pods)
Sugar: ½ tsp (1 tsp)
Fresh Coriander: 1 bunch (2 bunches
Energy 808 kcal| Fat 34g, of which saturates 11g | Carbohydrates 74g, of which sugars 2g | Protein 52g | Salt 0.55
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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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