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Murgh Makhani (Butter Chicken) Curry

If you're like us, you love the thought of an India takeaway much more than the actual taste. Often, the curries taste dry due to their lack of ghee or yoghurt that is in normal curries. This Murgh Kari - or Butter Chicken - includes neither butter nor chicken but still tastes rich and spicy! It is an adapted recipe from Cafe Delight. It tastes very similar to our Tikka Masala recipe but it a little more tomatoey and less creamy. This tastes fantastic with a little rice and some home-made garlic naan breads.


3 Maris Piper Potatoes

2 Tomatoes


1/4 cup Alpro Greek Yoghurt

3 cloves garlic, crushed

1 tsp minced ginger

1 tsp garam masala

1/2 tsp turmeric

1/2 ground cumin

1/2 tsp red chili powder

1/2 tsp salt


2 tbsp flora buttery

1 small onion

3 cloves garlic

1 tsp ginger, minced

1 level tsp ground cumin

1 level tsp garam masala

1/2 tsp ground coriander

1 tin chopped tomatoes

1 level tsp chilli powder

1 level tsp salt

1/3 - 1/2 cup Alpro soya single cream

1 tsp granulated sugar

1/4 tsp ground fenugreek


1. Start by peeling and chopping the potatoes into 2cm cubes. Bring a pot of water to the boil and add the potatoes. Cook uncovered for 8 - 10 minutes. You want them to have a bit of bite and not be too mushy!

2. While waiting for the potatoes to par-boil, make your marinade: mix together the yoghurt, garlic, ginger and spices, making sure it's fully combined. Chop the tomato into wedges and add to the marinade. Once the potatoes are par-boiled, drain them and add them to the marinade and make sure they are coated. Leave for 30 minutes to soak in the spices.

3. After 30 minutes, heat a tbsp flora buttery (or other vegan butter) in a large wok and melt; add in half of the marinade and cook until the marinade has turned darker and the potatoes begin to brown. Then, remove from the pan and place in a bowl to one side. Repeat this for the second half of the marinade.

4. Add in the second tbsp flora buttery and a finely chopped onion. Cook for five minutes until tender and add in the minced garlic and ginger. Cook for one minute until fragrant.

5. Add in the ground coriander, garam masala and ground cumin and stir for two minutes until fragrant. Then, tip in the tin of chopped tomatoes, chilli powder and salt. Cook for 15 minutes on a simmering heat - it should reduce down and turn a dark reddish-brown colour.

6. Use a hand blender, away from the heat, and blend into a smooth sauce. If you prefer a chunkier sauce, you can omit this step!

7. Place the wok back on the heat and stir through the cream, sugar and fenugreek. Once it's mixed in thoroughly, add in your potatoes and tomatoes and stir through. Reheat for at least ten minutes and serve piping hot. We like to serve with our garlic naan breads and some basmati rice.



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