Ingredients
For chicken tikka
4 boneless, skinless chicken breast (600g) cut into 2 Inch cubes
For the first marinade
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp lemon juice
Salt, to taste
For the second marinade
100g Greek yogurt
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp green chilly chop (optional)
1 tbsp lemon juice
½ tsp red chili powder
½ tsp turmeric powder
½ tsp ground cumin
½ tsp ground coriander
3 tbsp vegetable oil
2 teaspoon garam masala
Salt, to taste
For the makhni sauce
2 tbsp vegetable oil
150g tomato puree
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp turmeric
¾ tbsp red chilli powder
1 tsp ground cumin
1 tsp ground coriander
4 green cardamom, whole
1 blade bay leaf
1 tsp dried fenugreek leaves, roasted and powdered
2 tbsp granulated sugar
Salt, to taste
4 tbsp single cream
2 tbsp unsalted butter
Method
Chicken tikka
1. Put the chicken in a bowl with all the ingredients for the first marinade, rub together and leave to marinate for 30 minutes.
2. Whisk all the ingredients for the second marinade in a bowl and rub it on to the chicken. Leave to marinate in the fridge for 6 hours.
3. Thread the chicken cubes on to skewers and cook on a charcoal grill (alternatively, place on a wire rack and cook in a pre-heated fan-assisted oven at 180C for 9-10 minutes). Remove from heat and leave the chicken to rest for a couple of minutes.
Makhni sauce
1. Mix the vegetable oil, tomato puree, ginger and garlic pastes and all the ground and whole spices except the dried fenugreek in a deep pan.
2. Cook over a medium heat until the mixture bubbles, then add about 2 ½ times its volume of water and bring to a boil.
3. Cover with a lid, boil for 5 minutes, then reduce the heat and simmer for 15 minutes. Add the sugar and salt, then pour in the cream and bring to a boil. Reduce the heat and simmer for a further 4 minutes. (It’s optional to remove the whole spices at this stage)
4. Stir in the cooked chicken tikka and dried fenugreek leaf powder; simmer on medium heat till done and finish with single cream and butter. Serve hot in a bowl, garnished with swirls of cream.
Image courtesy: Indego by Vineet, Grosvenor House Dubai
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