CHICKEN MAKHANI
This is similar to butter chicken but a little more spicy. For a vegetarian option, swap the chicken for cauliflower – this will reduce the grilling time, too.
SERVES 4
PREPARATION TIME 20 minutes, plus marinating
COOKING TIME about 1 hour
● 700g chicken breasts, cut into 3-4cm chunks
● 50g butter
● 1 large onion, finely chopped
● 2 garlic cloves, crushed
● 7cm piece fresh root ginger, grated
● 1 red chilli, deseeded and finely chopped
● 1tbsp tomato purée
● 1tsp each ground fenugreek, ground cumin and ground turmeric
● ½tsp each smoked paprika and mild chilli powder
● 1½tsp garam masala
● 680g jar passata
● 3-4tbsp double cream
● Small handful coriander, to garnish
FOR THE MARINADE
● 1tbsp vegetable oil
● 100g natural yogurt
● 2 garlic cloves, crushed
● 3cm piece fresh root ginger, grated
● 1tbsp lemon juice
● 1tsp each ground cumin, ground coriander and ground turmeric
● ½tsp hot chilli powder (or 1tsp mild)
YOU WILL ALSO NEED
● 4 wooden or metal skewers
1 Put chicken in a non-metallic bowl with the marinade ingredients and a pinch of salt and pepper. Combine, then cover and leave in the fridge for at least 1hr, or up to 12hr. If using wooden skewers, soak in warm water for 20min.
2 To make the sauce, melt butter in a large frying pan and add onion with a pinch of salt. Cook over low-medium heat for 15min, until onion is soft and golden brown. Add garlic, ginger, chilli and tomato purée and cook for 2min, then add the spices (reserving ½tsp garam masala) and cook for a further 1min. Pour over passata, 200ml water and season generously. Bring to the boil, then reduce to a simmer for 30min, until slightly thickened.
3 Meanwhile, preheat grill to high. Once sauce is nearly ready, thread chicken on to the pre-soaked wooden skewers (or metal skewers) and put on a shallow roasting tray lined with foil, making sure they are not too close together. Grill for 10-12min on the highest shelf, turning halfway, until the edges are charred and chicken is cooked through.
4 Stir the double cream and reserved garam masala through the sauce, then divide between 4 dishes. Top each with a chicken skewer and sprinkle with coriander. Serve with rice or warm naan breads, if you like.
MAKES THE PERFECT STARTER OR MAIN COURSE