Chicken Makhani
This is similar to the classic butter chicken but with a bit more spice! Marinating it in yogurt ensures the chicken stays moist, tender and flavoursome. For a vegetarian option, swap the chicken for cauliflower – this will reduce the grilling time, too.
Hands-on time 20min, plus marinating. Cooking time about
50min. Serves 4
700g (1½lb) chicken breasts, cut into 3-4cm (1¼ - 1½ in chunks) 50g (2oz) butter 1 large onion, finely chopped 2 garlic cloves, crushed 7½cm (3in) piece fresh ginger, grated 1 red chilli, deseeded and finely chopped 1tbsp tomato purée 1tsp ground fenugreek 1tsp ground cumin 1tsp ground turmeric ½tsp smoked paprika ½tsp mild chilli powder 1½tsp garam masala 680g jar passata 3-4 tbsp double cream Small handful coriander, to garnish for the marinade 1tbsp vegetable oil 100g (3½oz) natural yogurt 2 garlic cloves, crushed 3cm (1¼in) piece fresh ginger, grated 1tbsp lemon juice 1tsp ground cumin 1tsp ground coriander 1tsp ground turmeric ½tsp hot chilli powder (or 1tsp mild) you will also need 4 wooden or metal skewers
1 Put the chicken in a non-metallic bowl with the marinade ingredients and a pinch of salt and pepper, combine well, 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 the butter in a large frying
pan and add the onion with a pinch of salt, to help it soften. Cook for 15min over a low-medium heat, until the onion is completely soft and golden brown. Add the garlic, ginger, chilli and tomato purée and cook for 2min, then add the ground spices (reserving ½tsp garam masala) and cook for a further 1min. Pour over the passata, 200ml (⅓ pint) water and season generously, bring to the boil then reduce to a simmer for 30min, until slightly thickened.
3 Meanwhile, preheat the grill to high. Once the sauce is nearly ready, thread the chicken on to the pre-soaked skewers (or metal skewers) and place on a shallow roasting tray lined with foil, making sure they are not too close together. Grill for 10-12min (on the highest shelf, closest to the grill bars), turning halfway, until the edges are charred and the chicken is cooked through.
4 Stir the double cream and reserved garam masala through the sauce, then divide among 4 dishes. Top each with a chicken skewer and sprinkle with coriander. Serve with rice or warm naan breads, if you like.
PER SERVING 443cals, 43g protein, 24g fat (12g saturates), 13g carbs (11g total sugars), 4g fibre
GET AHEAD Make sauce up to 3 days ahead without adding the cream, cool, cover and keep in fridge. Reheat slowly, until piping hot, adding cream at the end. Marinate chicken up to 12hr ahead.