Ingredients
For the chicken:
- Tandoori Chicken Tikka, 1 recipe
Sauce, phase 1:
- Butter, 3 tbsp (unsalted)
- Green cardamom pods, 8 (lightly crushed)
- Cinnamon stick, 5cm
- Cloves, 6
- Onion, 1 medium (finely chopped)
- Ginger, 2 tbsp (grated)
- Green chillies, 2 (slit lengthwise)
Sauce, phase 2:
- Kashmiri chilli powder, 2 tsp
- Garam masala powder, 3/4 tsp
- Tomato puree, 4 tbsp (around 1 small tin)
Sauce, phase 3:
- Thickened cream, 300 mL (double cream also works)
- Honey, 2 tbsp (to taste)
- Lemon juice, 2 tbsp (to taste)
- Kasoori methi, 1 tbsp (fenugreek leaf powder)
- Salt, 3/4 tsp (to taste)
Garnish:
- Coriander, 3 tbsp (chopped)
- Kasoori methi, 2 tsp
Directions
Follow recipe for Tandoori Chicken Tikka. This can be done a few hours in advance. Once the chicken is cooked set aside and proceed to make the makhani sauce.
Heat a heavy bottom sauce pan. Add phase 1 ingredients and sauté for 5-7 mins on medium heat until onions take on a light brown colour. Add the phase 2 ingredients and cook for 5 minutes until slightly dried. Add the phase 3 ingredients and simmer for 5 minutes. Add the chicken and simmer for 5 minutes.
Garnish and serve with rice or naan.
Notes
Source: http://maunikagowardhan.co.uk/cook-in-a-curry/butter-chicken-murgh-makhani-chicken-cooked-in-a-spiced-tomato-gravy/ Video: https://www.youtube.com/watch?v=JKs-cRneTyE