Chicken Makhani or Butter Chicken is a delicious curry in it’s own right, but you will find it an excellent way to use up leftover cooked chicken. I often find this in my local Indian Restaurant’s lunchtime buffet selection, but it is definitely worth ordering a la carte, and even better made at home.
This is a basic chicken curry that you could also use to make a beef or lamb curry. The sauce is made using the onion puree recipe. I have used peas in this recipe, you can use whatever vegatables you want to, cauliflower, potatoes and peppers work well. I have also added red bell peppers to the onion puree, for a bit of extra flavor, but you can leave this step out. If you don’t want to make your own curry paste, then bottled paste such as Pataks can be used. It’s often an ideal choice when you’re in a hurry.
This recipe lists all the steps you should follow to make a beef tandoori, lamb tandoori, or chicken tandoori dish. It is quite involved if you are making the masala and paste from scratch, although you can buy pre-prepared tandoori pastes, such as the one sold by Patak’s or Sharwoods There is a 24 hour [...]