Isn’t twitter a wonderful thing? Anandas Gourmet got in touch with me after seeing how much I love eating curry (or maybe how much I tweet about eating curry!) and asked if I’d like to review some of their spice packs. Of course I said yes! I’m yet to try the Aloo Gobi Masala but I was seriously impressed with the Murgh Makhani. So much so that I’ll be bulk buying them up and then pretending it was all my own work (shhhh)…
Ingredients (serves 4):
- 450g chicken (the pack suggests breast meat but I used boneless, skinless thighs)
- 220ml tinned tomatoes (I used a full tin, then reduced the water/ milk quantity slightly)
- 1 medium onion
- 1 lemon or lime
- 3cm piece of ginger
- 2 cloves of garlic
- 50g salted butter
- 150ml natural yoghurt
- 125ml milk
- Spice Pack 1: chilli & salt
- Pack 2: whole spices
- Pack 3: ground masala mix
- Mix the chicken with pack 1 and the juice of half a lime. If time allows, leave in the fridge for an hour.
- Next coat the chicken with pack 2 along with yoghurt, 2 tbsp of oil, grated ginger and garlic and refrigerate for 2-3 hours or even overnight if you’re able to!
- Preheat the oven to 200c or gas mark 7.
- Place the chicken on a foil lined roasting pan and roast in the oven for 15-20 mins or until slightly charred. I found it took a little longer than this to get the charring effect – because I was using thigh meat, this was fine as it doesn’t dry out as quickly as breast meat. Once done, keep to one side.
- Grate or finely chop the onion and keep aside.
- Heat 2 tbsp of oil with the butter in a frying pan or thick bottomed saucepan (something with a lid). Add the onion and fry for 5 mins on a medium heat, stirring to avoid sticking. Again, I cooked the onions for slightly longer than this as I love to really cook them down so that they’re really soft.
- Add the tinned tomatoes and cook for 5 minutes.
- Add pack 3 and 200ml water, 125ml milk and the chicken plus any cooking juices left in the pan. Again, I tweaked this, I used a whole tin of toms and reduced the water down to 100ml to compensate for the additional tomato liquid.
- Cover and cook for 8-10 minutes on a low heat.
- Garnish with fresh coriander and serve with steamed rice and naan breads.