Makhani Chicken

Chicken Makhani is one of our favourite Indian dishes. It is a full flavoured dish that complements the chicken well. It can be made as mild or spicy as you wish by adjusting the Chill input

For the Chicken

500g Chicken Breast, skinless, diced into medium chunks
4 tablespoons Olive Oil
1 ½ Tsp Cumin
¼ Tsp Sea Salt
1 Tbsp Ginger and Garlic paste
1 Tsp Smoked Paprika

For the Makhani Sauce

400 g Chopped Tomatoes
250 ml Double Cream
2 Tbsp Vegetable Oil
80 g Onion, peeled and finely chopped
50 g Unsalted Butter
1 Tbsp Ginger and Garlic paste
1 Green Chilli, finely chopped
1 ½ Tsp Sea Salt
2 Tsp Cumin Seeds
1 ¼ Tsp Turmeric Powder
1 Tsp Chilli Powder, or to taste
1 ¼ Tsp Coriander Powder
1 Tsp Garam Masala
3 Tsp dried fenugreek leaves
15 g fresh Coriander, chopped

To marinate the Chicken:

Pre-heat oven to 175°C.
In a bowl pour the Olive Oil on to the chicken pieces together with the Salt, Smoked Paprika, Ginger and Garlic Paste and Cumin Powder, coat the chicken well in the marinade.
Lay the chicken on a small sided oven tray and cook for 20-25 minutes until tender and cooked perfectly (do not overcook).
Meanwhile start the makhani sauce

Makhani sauce

Heat Vegetable Oil in a saucepan.
Add the Cumin Seeds and once the Cumin starts to sizzle add the Onions to the pan
Cook for 5-6 minutes on a medium to high heat until the onion are brown and caramelised.
Add in the Ginger and Garlic Paste and Green Chillies, followed by the Tomatoes and cook for a few seconds.
Add in the Turmeric, Chilli Powder, Coriander Powder and Salt, mix well together
Add the Butter, cook for about 30 seconds and remove from the heat.
Purée the sauce using a hand blender until smooth and put back on to the heat.
Cook the Masala sauce on a medium heat with the lid on for 5-6 minutes (keep mixing every minute or so).
Once the oil and butter starts to seep out the edges and the sauce is sizzling add the Double Cream to the sauce together with the Fenugreek Leaves, Garam Masala and fresh Coriander, cook for a minute or so.
The chicken should now be perfectly cooked, remove from the oven, add to sauce with half of the chicken juices from the oven tray.
Mix well together and cook for a final 3-4 minutes.
Serve with Chapattis and Basmati Rice
A Dipna Anand recipe