Murgh Makhni - Chicken Tikka
INGREDIENTS
  • Cooking Time: 110
  • Servings: 4
  • 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
DIRECTIONS
  1. 1. To make the chicken tikka, mix the chicken with the ginger, garlic paste and salt and set aside
  2. 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. 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. 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. 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. 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. 7.Sprinkle with the crushed kasoori methi and the sauce is ready to use
  8. 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. 9. Add the makhni sauce and the cream and simmer for a few minutes. Serve garnished with a swirl of cream
RECIPE BACKSTORY
Chicken tikka is simmered in flavourful makhni sauce in Alfred Prasad's mouth-watering chicken tikka recipe. Marinate the chicken tikka early before starting