Scottish Food Blogger
Panang Curry – Thai Curry with a rich and thick curry sauce made with a homemade Thai Curry Paste. The main difference between a Penang Curry and Red Thai Curry is that Panang Curry is less fiery partly due to the addition of peanuts. I have added peanut butter for […]
Saag Paneer – Spinach with Paneer Cheese and Indian spices. I love this rich, creamy and classic vegetarian dish from India, delicious as a main course or a side dish to a meaty curry such as Homemade Murgh Makhani (Butter Chicken). Paneer cheese is similar to Halloumi but is softer […]
The Recipe Usually the meat of choice for a Murgh Makhani curry is chicken breast pieces. The chicken chunks are first marinated in a spiced yogurt and are then grilled tandoori style. This method of cooking keeps the chicken moist but gives it a charred outside. The curry sauce is […]