More Great Recipes: Dairy | Dinner | Indian | Lunch

Murgh Makhni - Chicken Tikka


User Avatar
Member since 2013

Serves 4 | Prep Time | Cook Time 110

Ingredients

Chicken tikka

8 chicken thighs, boneless
0.5 tbsp of ginger paste
0.5 tbsp of garlic paste
2 tbsp of Greek yoghurt
2 tsp of Kashmiri chilli powder
0.5 tsp of garam masala
1 tbsp of vegetable oil

Makhni sauce:
2 tbsp of vegetable oil
4 cardamom seeds
2 cinnamon sticks
4 cloves
4 bay leaves
1 tbsp of ginger, peeled and chopped
3 green chillies
10 tomatoes, cut into quarters
salt
1 tsp of chilli powder
1 tbsp of clear runny honey
2 tsp of tomato paste
1 tsp of Kasoori methi
25g of unsalted butter
1 tbsp of cashew nuts, toasted and roughly chopped
60ml of single cream

To plate
1 knob of butter


1. To make the chicken tikka, mix the chicken with the ginger, garlic paste and salt and set aside


2. Whisk the yoghurt, chilli powder, garam masala powder and oil together, then add to the chicken and marinate for a minimum of 4 hours


3. Grill the marinated chicken in the tandoor, on a barbecue or under a hot grill until cooked through. Leave to cool, cut into bite-sized bits, cover with cling wrap and leave aside


4. For the makhni sauce, heat the oil in a saucepan. Add the whole spices, followed by the green chillies and ginger and sauté for a couple of minutes. Add the tomatoes and simmer over a medium flame for 20 minutes or until the tomatoes are cooked to pulp


5. Pass the cooked tomatoes through a conical strainer or sieve and leave the sauce to one side. Transfer the contents of the strainer onto a tray, remove as many of the whole spices and green chillies as possible, then purée the rest in a blender with a little water if required. Pass through a sieve and add the extract to the sauce


6. Put the sauce back on the heat and bring to the boil. Add the chilli powder, salt, honey, tomato paste and butter and simmer for a further 20 minutes


7.Sprinkle with the crushed kasoori methi and the sauce is ready to use


8. To finish, sauté the bits of chicken tikka in a small amount of butter. Sprinkle the chicken with some roughly chopped toasted cashew nuts


9. Add the makhni sauce and the cream and simmer for a few minutes. Serve garnished with a swirl of cream


Pairs Well With


Notes

Chicken tikka is simmered in flavourful makhni sauce in Alfred Prasad's mouth-watering chicken tikka recipe. Marinate the chicken tikka early before starting

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11189 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

13 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Mixed Berry Tart
Mixed Berry Tart