Makhani Chicken The RA Way

Name: Makhani Chicken The RA Way
Yield: Serves 4-5
Cuisine: Indian
Ingredients: 200 ml double cream; 1 tbsp dried fenugreek leaves, crushed; 4 tbsp fresh coriander, finely chopped; 380 g plum peeled tomatoes blended to a smooth paste; 1 tsp cumin powder; 1 tsp salt; 7 tbsp vegetable oil; 1 tsp coriander powder; 1 tbsp ginger and garlic paste; 1 small onion, finely chopped; 1 finger green chilli, very finely chopped; 2 tbsp ginger and garlic paste; 8 tbsp olive oil; 2 finger green chillies, made into a paste; 800 g chicken breast or thigh, boneless, skinned and cut into tikka-sized pieces; 1 tsp red chilli powder; 1 tsp garam masala; 1 ¼ tsp garam masala; 45 g butter; 1 ¼ tsp turmeric powder; 1 tsp cumin seeds

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Dip In Brilliant

By Dipna Anand

Published 2018

About

This recipe has similarities with the ever-popular chicken tikka masala. The chicken is marinated in olive oil and spices and then cooked in the oven. The sauce is cooked separately and the two are combined at the end. This dish is perfect eaten with a naan bread or pilau rice. In comparison to the traditional Makhani Chicken in my first book, Beyond Brilliant, this recipe has been tweaked so that it’s quicker and more simple to cook. It is also suitable for making in bulk. I created the re

Ingredients

Asia
Europe
United Kingdom
India
Southall
Main course
Punjab
Gluten-free

Ingredients

Method