Murg Makhani

Method:

• Use Chicken with Bone in Skin Off . Leg and Thighs cut at joint preferred.( use 5 legs or full chicken) In a pan take 1 cup plain yogurt and 1 pack 50g Butter chicken spice mix and mix well, add in the chicken and hold in fridge to marinate till ready to cook ( 45min) In a heavy bottom pan add in oil and heat, add in the marinated chicken and cook till slightly brown, Add in 1 Jar Ace Curries Butter Chicken Sauce and 1/2 jar of water and simmer till chicken almost cooked, add in 1 1/2 cup whipping cream ( or 1 can 400 ml Coconut milk) and simmer on low till thick. Garnish with seeded and sliced green chilies and cilantro leaves. Serve with Naan bread and Ace Curries Tomato Chutney.