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Makhani Chicken

Makhani Chicken

  • SERVES:

    4-5

  • TIME:

    1 hour

Ingredients

  • 800g Chicken Breast, cubed

For the marination

  • 30g natural yoghurt or Greek yoghurt
  • 2 tbsp vegetable oil
  • 1 tbsp lemon juice
  • 1 tsp ginger and garlic paste
  • 1 finger green chilli (made into a paste)
  • ¾ salt
  • ½ tsp red chilli powder
  • ½ tsp garam masala

For the sauce

  • 5 tomatoes (approximately 450g)(cut into quarters)
  • 125g tomato puree
  • 120ml double cream
  • 80g cashew nuts (made into smooth paste with 150ml water)
  • 60g butter
  • 25g ginger (peeled and cut into small pieces)
  • 5 tbsp vegetable oil
  • 4 garlic cloves peeled (roughly chopped)
  • 2 finger green chillies (halved)
  • 1 tbsp dried fenugreek
  • 1½ tsp sugar
  • 1½ tsp salt
  • ½ tsp garam masala

Garnish (optional)

  • 2 tbsp coriander (chopped)
  • 5g ginger (cut into fine julienne strips)
  • 1 tbsp double cream

Method

  • Pre heat the oven to 180ºC
  • In a bowl mix together all of the marination ingredients (salt, red chilli powder, ginger/garlic paste, garam masala, green chilli paste, oil, lemon juice and yoghurt). Once they are thoroughly mixed coat the chicken with the marination and roast the chicken cubes in the oven on 180ºC for about 20-25 minutes until cooked (you can also leave the chicken marinated overnight for an even better flavour)
  • In the meantime whilst the chicken is cooking, start making the makhani sauce
  • Heat the oil in a pan and add the fresh quartered tomato chunks to the oil, cook for 3-4 minutes
  • Add the fresh ginger strips and garlic together with the green chillies and cook for 2-3 minute
  • Add the tomato puree and sugar and salt to the pan and now cook on a medium-high heat for about 2-3 minutes
  • Remove the saucepan from the heat and blitz until smooth
  • Put back on to the heat and add the butter to the masala sauce and cook for a further 10 minutes
  • Add the roasted chicken pieces to the sauce and combine. Cover the saucepan and steam cook for about 3 minutes on a medium heat
  • Add the cashew nut paste and double cream to the makhani chicken and cook for a further 3 minutes
  • Finally add the garam masala and dried fenugreek leaves and cook for 2 minutes before taking off the heat
  • (optional) with chopped coriander, ginger julienne strips and swirls of double cream
  • Serve!
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