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murgh makhani

We have tweaked our blend for all of you who are time poor, butter shy and hate cutting onions. Apart from the marination time, this will take you 24 minutes in an oven.  Best of all, you needn't worry about the long list of ingredients that comes with our traditional recipe.
1) MARINATE:  in a glass bowl place 1 cup Greek Yoghurt, 1/2 pack of our spice, 5 cloves grated garlic (1 tbsp), 1 level tbsp sugar, 1 level tbsp sea salt, 2 tbsp tomato sauce.  Mix in 1 whole chicken (1 - 1.2kg) cut in half.  Allow to marinate in the fridge, minimum 30 minutes maximum 12 hours.
2)  COOK:  Heat your oven to 240C.  Line a baking tray with parchment paper (to avoid scrubbing).  Place marinated chicken in tray and cook for 24 minutes.
NOTE:  We have also tested this out, on a stove top, with diced, boneless chicken thigh filets.  Empty marinated chicken into a cooking pot, add 1 cup water and cook, covered for 10 minutes, on medium high heat. 

vegetarian version:

Use our alternative recipe for this spice: Aubergine and Butter Beans with Almond Eggplant and Butter Beans with Almond Cous Cous (vegan recipe printed on inside cover of our new packs)..

shopping list:

  • 100 g butter
  • 300 ml fresh cream (omit for a spicier curry)
  • 200 g Greek yoghurt
  • 1 stalk fresh coriander
  • 2 kg diced chicken thighs
  • 400 g tomatoes
  • 1 lemon


  • oil
  • onion
  • garlic
  • ginger
  • 1/2 cup raw cashews
Ingredients from nature's medicine chest:  100% spice (no additives or preservatives)


CATERING PACK - This pack will be sufficient to cook 20 kg protein.

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