Murgh Makani (Butter ‘chicken’)

AuthorElisa Booker
RatingDifficultyBeginner

Plant-based murgh makani (butter chicken) - rich, saucy and delicious

Yields1 Serving

 1 onion, chopped
 2 tomatoes, chopped
 4 garlic cloves, chopped
 1 tbsp medium curry powder
 1 tsp paprika
 16 g tomato puree
 25 g creamed coconut
 15 g ginger, chopped
 11 g stock powder
 175 g vegan chicken
 250 g vegan cream (soya, oat)
 coriander

1

Drizzle some oil in large pan over medium heat and add onion with a pinch of salt

2

After 10 mins, add garlic, ginger, curry powder and paprika and cook for a couple of minutes

3

Add tomato and cook 5 mins

4

Meanwhile, add creamed coconut, tomato paste and stock to 150ml water

5

Add tomato stock and cream to onion mixture and thicken

6

Add chicken and heat through for 4-5 mins

7

Add chopped coriander and serve with rice and roti

Cuisine

Ingredients

 1 onion, chopped
 2 tomatoes, chopped
 4 garlic cloves, chopped
 1 tbsp medium curry powder
 1 tsp paprika
 16 g tomato puree
 25 g creamed coconut
 15 g ginger, chopped
 11 g stock powder
 175 g vegan chicken
 250 g vegan cream (soya, oat)
 coriander

Directions

1

Drizzle some oil in large pan over medium heat and add onion with a pinch of salt

2

After 10 mins, add garlic, ginger, curry powder and paprika and cook for a couple of minutes

3

Add tomato and cook 5 mins

4

Meanwhile, add creamed coconut, tomato paste and stock to 150ml water

5

Add tomato stock and cream to onion mixture and thicken

6

Add chicken and heat through for 4-5 mins

7

Add chopped coriander and serve with rice and roti

Murgh Makani (Butter ‘chicken’)

Leave a Reply

Your email address will not be published. Required fields are marked *

three × 4 =