Good Food’s finest Chicken Makhani recipe.
- 230g Chicken boneless-cut into cubes
- 140ml Tomato-onion gravy
- 120g Steamed rice
- 80ml Cooking cream
- 50g ghee butter
- 50ml Plain yoghurt
- 10g Mango chutney
- 1tsp Freshly chopped coriander
- 1tsp Cumin powder
- 1pc Home-made naan bread
- 1Tbsp Tomato salsa
- 1pc Papadam
- 1tsp Garlic-ginger paste
- 1tsp Fresh green chillies
- ½tsp Orange red colour
- ½ tsp Kathul methi
- Salt & pepper to taste
- In a heavy saucepan melt the butter and sauté chicken and garlic-paste for 3 minutes.
- Add in plain yoghurt, cumin powder and food colouring for other 4 minutes till well cooked.
- Meanwhile pour in your tomato-onion gravy and cook for about 10 minutes making sure you don’t scramble the chicken.
- Toss in the kathul methi, chillies, fresh cream and finish with coriander. Serve the makhani with rice, naan bread, sambals and papadam. Garnish with plain yoghurt and a coriander leaf.
- 800g Fresh tomatoes roughly chopped
- 150g Cashew nuts
- 150g Onions
- 100g Green pepper
- 30g Green cardamon
- 20g Red dry chillies
- 10g Cinnamon sticks
- 8g Cumin seeds
- 8g Fennel seeds
- 4g Cloves
- 4nos Bay leaf
- 1.5lt Water
- In a heavy non-stick sauce pan. Boil together the fresh tomatoes, onions, cloves, cumin seeds, cinnamon sticks, fennel seeds and bay leaf. Chunk in the cashew nuts, red chillies and peppers.
- Let is slowly simmer for about 40-45 minutes until all flavours blended in. Take the sauce away from the heat and let it cool for about 25-30 minutes.
- Add the tomato mixture and thoroughly blend all the ingredients together until the sauce is rich and consistent.
- Pass the sauce into the colander and then sieve the tomato mixture and bring the sauce back on the medium heat.
- Deglaze the sauce with vegetable stock and season with the salt and pepper and cook for another 10 minutes. The gravy is ready and you can use the sauce with the chicken or lentils.