Murgh Makhani

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  800g

• Yogurt

  Greek, Low Fat, Coconut - Yoplait

  50g

• Chili powder

  Spices

  1 ½ tsp or 4g

• Ginger

  Spices, ground

  2 tbsp or 11g

• Lemon juice

  Raw

  2 tbsp or 30g

• Curry Paste, Garam Masala

  Patak's

  ⅓ tablespoons or 17g

• Salt

  Table

  ½ tsp or 3g

• Butter

  Unsalted

  2 tbsp or 28g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Fenugreek seed

  Spices

  ½ tsp or 2g

• Green peppers

  Hot chili, raw

  100g

• Tomato puree

  Canned, without salt added

  150g

• Honey

  2 tbsp or 42g

• Light whipping cream

  Fluid

  ⁷⁄₁₆ cup, fluid or 100g

Directions

1. Combine yogurt, 1 tsp chili powder, 1 tbsp ginger-garlic paste, 2 tbsp lemon juice, 1/2 tsp garam masala, and salt in a bowl and add the cubed chicken. Cover and leave to marinate in the fridge for at least 1 hour or overnight if possible.
2. Preheat the oven to 400 F. Transfer the chicken and marinade to an ovenproof dish and bake for 10-15 minutes until tender and cooked through.
3. For the makhani sauce, heat the butter and oil in a saucepan over high heat and add the fenugreek and green pepper. Stir in the ginger-garlic paste, cook for a minute or so, then adde the tomato puree and stir to blend for a couple of minutes.
4. Mix in the chili powder, garam masala, and honey, and season with salt. Finish with the cream, then add enough water to give the sauce a pouring consistency.
5. Add the cooked chicken to the sauce. Serve with rice, a swirl of cream, and a sprinkling of fenugreek.