To explore our recipes simply click on the categories below to filter your results. Or use the Recipes Quick Search.
Recipe Quick Search
Also known as 'Butter Chicken', this hugely popular dish is a buttery and flavoursome dish - inspired from the North of India. I love the way the hints of cardomom and corandier really offset the wonderfully rich and creaminess of the curry sauce. This one is set to become a firm family favourite.
Serves: 4 peoplePreparation time: 2 hoursCooking Time: 20 minsDifficulty: Moderate
In a bowl mix together 2 tablespoons of Patak's Tikka Masala Paste and the yoghurt. Add the chicken, cover and leave to marinade for a minimum or 2 hours in the refrigerator.
Remove from the refrigerator and cook in a preheated oven at 200°C / 400°F / gas 6 for 15 minutes, turning halfway through cooking.
In the meantime make the Makhani sauce. Heat the vegetable oil in a pan on a medium flame. Add the onions and allow them to turn light golden brown. Add the garlic and the remaining Patak’s Tikka Masala Paste and allow to cook for 3 minutes. Add the tomatoes, stir well and cover. Leave the sauce to infuse for 15 minutes, stirring frequently to ensure the base does not burn. Sprinkle in some water if the sauce becomes too thick.
Add the cooked marinated chicken and double cream. Leave to cook for 2 minutes before sprinkling with fresh chopped coriander. Serve with hot fragrant rice and cooling raita.