Chicken Makhani by Chris Barber

Name: Chicken Makhani by Chris Barber
Yield: 4
Ingredients: 800.0g Chicken breast, skinless; 10.0g Ginger fresh; 10.0g Garlic; 1.0g Salt; 40.0ml Plain yogurt; 10.0g Chilli powder (medium); 2.0g Garam masala; 10.0g Green Chilli; 20.0g Tomato puree; 1.0g Cardamon, green; 1.0g Cloves; 5.0g Cinnamon (sticks); 2.0g Bay Leaves; 5.0g Coriander Ground; 10.0g Honey; 0.0g Salt; 25.0g Butter; 60.0ml Single cream

Try out this delicious Indian chicken recipe by Chris Barber. Chicken Makhani is a classic Indian dish with chicken in a mildly spiced curry sauce. Follow the detailed instructions by Chris Barber to achieve the authentic Indian taste.

...

For the Marinade:

Chicken breast, skinless 800.0 g
Ginger fresh 10.0 g
Garlic 10.0 g
Salt 1.0 g
Plain yogurt 40.0 ml
Chilli powder (medium) 10.0 g
Garam masala 2.0 g

For the curry sauce:

Green Chilli 10.0 g
Tomato puree 20.0 g
Cardamon, green 1.0 g
Cloves 1.0 g
Cinnamon (sticks) 5.0 g
Bay Leaves 2.0 g
Coriander Ground 5.0 g

To finish the curry:

Honey 10.0 g
Salt
Butter 25.0 g
Single cream 60.0 ml

Poultry

Indian

Main courses

Pub Food

...

Preparation

For the Marinade:
- Mix the chicken with the ginger, garlic paste & salt and set aside. Whisk the yoghurt, chili powder, garam masala powder & oil together, then add to chicken & marinate for minimum 4 hours.
For the curry sauce:
- Heat the oil in a saucepan. Pierce the green chillies a few times with sharp knife and add to the pan along with the whole spices and ginger and sauté for a couple of min.
- Add the tomatoes & simmer over a medium heat for 20 min. or until the tomatoes are cooked to Pulp.
- Pass the cooked tomatoes through a conical strainer or sieve & set sauce aside.
- Transfer the contents of the strainer onto a tray, remove as many of the whole spices and green chillies as possible, then purée the rest in a blender with a little water if required. Pass through a sieve & add extract to the sauce.
To finish the curry:
- Grill the marinated chicken on a barbecue or under a hot grill until cooked through. Put the sauce back on the heat & bring to the boil. Add the chilli powder, salt, honey, tomato paste & butter and simmer for a further 20 min., add cream & chicken at last moment.
- Serve with pilau rice, naan bread and Indian salad.