Indian Butter Chicken (Makhani) Serves 4
* 1 packet Indian Butter Chicken Spice Paste
* 450g (1 lb) deboned roast, tandoori or fresh chicken,
cut into bite-sized pieces
* 1 large onion, finely chopped
* 110ml (1/2 cup) tomato puree or chopped tomatoes
(fresh or canned)
* 110ml (1/2 cup) water
* 110ml (1/2 cup) double cream or yoghurt, reserve
1 tbsp to garnish
* 3 tbsp melted butter
1. Heat butter in a saucepan on medium heat; add
onions and stir fry for 3 minutes. Stir in tomato
puree, water, cream and Spice Paste.
2. Add meat, simmer uncovered on low heat for 20
minutes or until it thickens. Garnish cream or
yoghurt and serve hot.
Dhal Makhani: Replace meat with pre-soaked 120g
(2/3cup) black or yellow lentils and 30g (3 tbsp) red
kidney beans. Add 1.5 liters (6 3/4 cups) water; bring
to a boil, cover and simmer until cooked. Mash with a
wooden spoon. Follow Step 1 above. Add mashed
lentils and beans, cover and simmer for 20 minutes
until thickens.