This quick, tasty recipe is my version of a Punjabi dish, kali mirch murgh makhani (literally black pepper chicken with butter). It’s nothing like the fluoro-orange butter chicken of Indian restaurants, nor is it as spicy as the amount of pepper, garlic and ginger might suggest. The yoghurt and lime juice give it a nice tang; I like Meredith Dairy natural sheep milk yoghurt for its thickness and clean flavour. The tomato salad adds a necessary splash of colour and some dhal palak on the side would work nicely too (see video below). I really enjoy a couple of glasses of Soumah pinot noir, from the cool Warramate Foothills of the Yarra Valley, with this. There are two versions from their Hexham vineyard, the standard release and the limited (200 dozen) Equilibrio, both are great matches for the spice in this dish.
Share page on: