Chicken & Paneer Hydrabadi

Main courseServes 4

  Celebrate National Curry Week (5–11 October) with this warming Chicken & Paneer Hydrabadi from the team at Aagrah Foods. Combining tender chicken and golden, creamy paneer with the rich, aromatic flavours of their Hydrabadi Tarka Paste, this indulgent curry is inspired by the flavours of the royal Mughal kitchens. Simple to prepare but packed with flavour, it makes a delicious midweek supper. For more recipe inspiration and to buy the Aagrah range online visit www.aagrahfoods.com.

Ingredients

400g diced chicken

200g paneer, cut into chunks

2 tbsp oil

100ml cream (double cream is recommended, but lighter creams or coconut milk also work well)

1 jar Aagrah Hydrabadi Tarka Paste

¾ jar water

Chopped chilli, coriander and pomegranate seeds, to garnish

Method

  1. Heat the oil in a large pan and add the chicken. Cook until sealed and beginning to turn a gentle golden colour. Add the paneer chunks and cook until softened and lightly golden.
  2. Add the jar of Hydrabadi Tarka Paste and ¾ jar of water. Stir well and bring to a gentle simmer.
  3. Stir in the cream and simmer for a few minutes until the sauce reaches your desired consistency.
  4. Garnish with chopped chilli, fresh coriander and pomegranate seeds. Serve with boiled wild rice and enjoy!