Recipes

How to make marinade 1- Place the diced chicken in a large bowl, add all the above ingredients, stir it together and refrigerate for half an hour.

How to make marinade 2-Take the first marinade out of the refrigerator and add the ingredients for marinade number two. Again stir, cover and refrigerate, this time for at least three hours and overnight if you prefer. Whilst this second marinade is happening, there’s plenty of time to make your murgh makhani sauce.

To make the sauce- Heat a large saucepan (you’ll be adding the chicken later to this pan), melt the butter and gently fry the garlic and chili for a minute until fragrant. Now add the cardamom pod, cloves and the other ground spices (take a couple of seconds to smell the aroma!) for a minute just to cook the spices. Finally add the tomato paste, lemon juice and stir all the ingredients until well mixed. Remove from the heat and put to one side until you’re ready for the final assembly.

To cook the chicken- Get your grill really hot, then cook the chicken pieces which should take about 10 minutes with intermittent turning to give a good colour. Don’t be tempted to overdo it because your chicken will dry out, if you have a temperature probe, insert and the cooked temperature should be 75C.

Warm up the sauce, add the chicken to the sauce with any cooking juices and bring it up all up to a slow simmer. Now add the butter and stir in, then the double cream and stir in. To serve your Murgh Makhani,/butter chicken transfer to a warm bowl, sprinkle on the chopped fresh coriander. Plate up with rice or fresh naan bread or paratha.