Originating from the popular Murgh Makhani from the Moti Mahal in 1950's Delhi, we've based our blend of 23 spices on this classic version. And what a stunning version it is - each spice seems to hit your palate at different times making the whole eating experience a mass of enticing heady flavours: fenugreek leaves and our own Garam Masala blend with beautifully balanced, delightfully spiced tomato sauce, cooled with a touch of fresh mint.
Made in Ireland.
Recipe on sachet developed by Green Saffron (Serves 4-6 people)
60g, 2oz ghee or butter or 3 tbsp vegetable oil
400g, 14oz onions, chopped
6 large garlic cloves, crushed or blitzed
90g, 3 fat ginger, grated or blitzed with skin on
600ml, 21floz or 1½ tin tomatoes, tins of chopped
1 dst sp sugar (optional )
750g, 1½lb chicken chopped into bite-sizechunks
100ml, 3floz yoghurt, natural, plain
150ml or 5floz crème fraîche
1⁄2 lemon, juice and zest finely grated
How to make your meal:
Heat the ghee, butter or oil in a large casserole dish or saucepan on medium heat
Next, add the chopped onions, garlic, ginger and sweat until soft, about 8 to 10 minutes, lid on
Then add the content of this packet and fry gently for a minute
Add the tomatoes and sugar, bring to a rapid bubble, then turn down the heat to a medium simmer and cook for about 10 minutes, lid half on
Next, remove from the heat and whizz with a handheld blender or pour into a food processor or blender and blitz until smooth, or as smooth as you’d like it to be
Put the pan back onto a medium heat with the whizzed up tomato sauce, add the yoghurt, lemon juice, raw chicken and stir well
Allow the sauce to come to a ‘gentle bubble’, lid off, then turn the heat down slightly to mediumlow, pop the lid partially on allowing a little gap and cook for about 20 minutes, stirring occasionally
Add the crème fraiche and lemon zest, turn up the heat, bring back up to a gentle bubble and cook gently for another 5 to 7 minutes or until the chicken is just cooked....Simple!
Sprinkle with freshly chopped coriander and serve with Green Saffron’s Aged Basmati rice, Naan and smoked banana riata
As a vegetarian option try using potatoes and cauliflower to make up the same weight as the meat, then add peas just at the end, turn off the heat, stir through and serve! Try replacing the chicken with 2 lbs of stewing lamb (cut from the shoulder), but cook the dish for about 11⁄2 hour (in part 7) or just until the meat is good and tender.