• Canola oil 100.0 ml
  • Garlic, paste 100.0 g
  • Ginger, paste 100.0 g
  • Chili powder 70.0 g
  • Fennel powder 20.0 g
  • Garam masala 20.0 g
  • Turmeric powder 15.0 g
  • Coriander powder 30.0 g
  • Cumin powder 15.0 g
  • Water 500.0 ml
  • Salt 10.0 g
  • Black pepper 5.0 g

Chicken Marinade:

Murgh Makhani:

  • Ghee 500.0 g
  • Masala or Curry base 200.0 g
  • Water 1.0 l
  • Water 500.0 ml
  • Garam masala 5.0 g
  • Kasuri methi 1.0 g
  • Cashew paste (optional) 60.0 g
  • Cream 200.0 ml
  • Salt and pepper to taste
  • Cooked TVB No Chicken Chunks
  • Unsalted Butter, cut into cubes 100.0 g
  1. Masala:

    • To make the masala, heat oil in a saucepan. Sweat the garlic and ginger paste lightly.
    • Add the spices.
    • Dilute Knorr Professional Tomato Powder into the water and add the seasonings.
    • Constantly stir until it forms a paste. Set aside to cool. Chill in an airtight container. Masala can be used as a base for sauces.
  2. Chicken Marinade:

    • Combine the yogurt together with the spices and seasonings and oil (you may adjust the quantity of chilli according to desired spice level). Whisk to combine well.
    • Pour the marinade over the chunks. Marinate the NoChicken Chunks overnight.
    • To cook, chicken may be skewered and grilled or baked/roasted in the oven at 350F for 15 minutes.
  3. Murgh Makhani:

    • Heat ghee in a sauce pot.
    • Add the masala and sweat until fragrant.
    • Dilute Knorr Professional Tomato Powder into the water. Pour in and whisk in the garam masala, Kasuri methi, cashew paste. Bring to a simmer. Use an immersion blender to puree the sauce.
    • Add the cream and cooked NoChicken Chunks. Taste and adjust seasoning.
    • Turn off the heat and stir the butter into the sauce. Serve immediately.