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