Chicken Makhani by Chris Barber
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.
Poultry
Main courses
Ingredients
Chicken Makhani by Chris Barber
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€0.47
For the Marinade:
Chicken breast, skinless
/g
800.0 g
0%
Ginger fresh
/g
10.0 g
0%
Garlic
/g
10.0 g
0%
Salt
/g
1.0 g
0%
Plain yogurt
/ml
40.0 ml
0%
Chilli powder (medium)
/g
10.0 g
0%
Garam masala
/g
2.0 g
0%
For the curry sauce:
Green Chilli
/g
10.0 g
0%
Tomato puree
/g
20.0 g
0%
Cardamon, green
/g
1.0 g
0%
Cloves
/g
1.0 g
0%
Cinnamon (sticks)
/g
5.0 g
0%
Bay Leaves
/g
2.0 g
0%
Coriander Ground
/g
5.0 g
0%
To finish the curry:
Honey
/g
10.0 g
0%
Salt
/g
0.0 g
0%
Butter
/g
25.0 g
0%
Single cream
/ml
60.0 ml
0%
/
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
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.
