This recipe calls for Tikka Masala Spice Paste
Our authentic blend of aromatic spices including paprika, cumin and coriander for a beautifully balanced Tikka Masala dish.
Butter Chicken (Murgh Makhani)
The ever-popular Butter Chicken, all cooked in one pan with Patak’s paste, delivering a balance of richness and warmth.
Ingredients
Serves 4 people
- 1tbsp Vegetable Oil
- 1 White Onion, chopped
- 140g Patak’s Tikka Masala Paste
- 1tbsp Tomato Puree
- 150ml Water
- 500g Boneless Chicken Thighs, diced into big chunks
- 200g Tomato Passata
- 150ml Double Cream
- 50g Butter
- Salt
- 1tbsp Sugar
- 10g Fresh Coriander, chopped (optional)
Method
- HEAT oil in a pan and add the chopped onion, cooking on a medium heat till soft.
- ADD the Patak’s Tikka Masala Paste and tomato puree, cooking for a further for 1-2 MINS before adding 100ml of water. Cook until all the water has evaporated.
- ADD the diced chicken and cook on a high heat for 4 MINS until the chicken is seared.
- ADD tomato passata and the remaining 50ml water, then simmer until the chicken is cooked.
- ADD the double cream, butter, salt and sugar, cooking for 4 MINS, then serve hot and garnish with fresh coriander.
-
Serves 4 people
- 1tbsp Vegetable Oil
- 1 White Onion, chopped
- 140g Patak’s Tikka Masala Paste
- 1tbsp Tomato Puree
- 150ml Water
- 500g Boneless Chicken Thighs, diced into big chunks
- 200g Tomato Passata
- 150ml Double Cream
- 50g Butter
- Salt
- 1tbsp Sugar
- 10g Fresh Coriander, chopped (optional)
-
- HEAT oil in a pan and add the chopped onion, cooking on a medium heat till soft.
- ADD the Patak’s Tikka Masala Paste and tomato puree, cooking for a further for 1-2 MINS before adding 100ml of water. Cook until all the water has evaporated.
- ADD the diced chicken and cook on a high heat for 4 MINS until the chicken is seared.
- ADD tomato passata and the remaining 50ml water, then simmer until the chicken is cooked.
- ADD the double cream, butter, salt and sugar, cooking for 4 MINS, then serve hot and garnish with fresh coriander.
