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.
Ingredients
For the Marinade:
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Chicken breast, skinless 800 g
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Ginger fresh 10 g
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Garlic 10 g
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Salt 1 g
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Plain yogurt 40 ml
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Chilli powder (medium) 10 g
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Garam masala 2 g
For the curry sauce:
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Green Chilli 10 g
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Tomato puree 20 g
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Cardamon, green 1 g
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Cloves 1 g
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Cinnamon (sticks) 5 g
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Bay Leaves 2 g
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Coriander Ground 5 g
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Ginger fresh 10 g
To finish the curry:
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Honey 10 g
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Salt
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Butter 25 g
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Single cream 60 ml
Preparation
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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.
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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.
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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.
