Notes

Prep 15 min

Marinate 6 hr+

Cook 20 min

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Marinade the Chicken

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700g chicken (thighs; skinless, boneless)

10g chopped fresh ginger

20g chopped garlic

5g salt

1 tsp deggi mirch chilli powder

1½ tsp ground cumin

½ tsp garam masala

2 tsp lime juice

2 tsp vegetable oil

75g full-fat greek yoghurt

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1. Cut the chicken into 4cm chunks,

2. Blitz all ginger, garlic, salt, deggi mirch chilli powder, cumin, garam masala, lime juice, vegetable oil, and yoghurt to a smooth paste, then transfer to a bowl.

3. Add chicken to the marinade and turn to coat.

4. Cover and leave to marinate in the fridge for six to 24 hours.

Make Makhani Sauce

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35g garlic (7–8 cloves)

175ml vegetable oil

20g fresh root ginger

2 bay leaves

6 green cardamom pods

2 black cardamom pods

2 cinnamon sticks

800g chopped tomatoes (fresh or good-quality tinned)

2 tsp fine sea salt

1½ tsp deggi mirch chilli

30g butter

1 tsp garam masala

20g granulated sugar

1 tbsp runny honey

1 tsp ground cumin

1 tsp kasoori methi, crushed between your fingers

½ tsp fresh dill fronds

80ml double cream

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1. Peel and finely dice half of the garlic.

2. Warm a large saucepan over a medium-high heat and add the oil. Toss in the chopped garlic and fry until light golden brown and slightly crisp – about seven to eight minutes. Remove with a slotted spoon and drain on kitchen paper.

3. Grate the remaining garlic and the ginger to a fine paste on a microplane (or grind in a mortar). Using a blender, blitz the chopped tomatoes to a fine consistency.

4. Put the saucepan containing the oil back on a medium-high heat and add the bay leaves, green and black cardamom pods, and the cinnamon sticks. Let them crackle for one minute, stirring regularly, then turn down the heat and add the garlic and ginger paste. Cook for five minutes, allowing the paste to brown but not burn.

5. Add the tomatoes, salt and chilli powder to the pan. Bring to a rapid simmer and cook until reduced by half, stirring regularly so it doesn’t catch – this should take about 30 minutes.

6. Add the butter and simmer for a further five minutes.

7. Add the garam masala, sugar, honey, cumin, crisp garlic, kasoori methi powder and dill fronds, and cook for a further 15 minutes.

8. Add the cream and simmer gently for five minutes. The sauce is now ready to use.

Preparation

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20g unsalted butter, melted

50ml double cream

ginger matchsticks

coriander (leaves, chopped)

1 tbsp pomegranate seeds

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1. Heat the grill to medium-high. Put the marinated chicken on a rack in the grill pan, brush with the melted butter and grill for eight to 10 minutes, until cooked through and nicely charred.

2. To finish, warm a large saucepan over a medium-low heat. Add the makhani sauce, cream and grilled chicken, and simmer very gently for 10 minutes.

3. Serve the curry garnished with ginger matchsticks, coriander and pomegranate seeds, with a bowl of steamed rice on the side.

Full ingredient list for shopping

Groceries

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700g skinless, boneless chicken thighs

50g butter

130ml double cream

75g full-fat greek yoghurt

800g chopped tomatoes (fresh or good-quality tinned)

55g garlic

40g fresh root ginger

½ tsp fresh dill fronds

2 tsp lime juice

honey

vegetable oil

sugar

salt

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Spices

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bay leaves

cardamom pods, green

cardamom pods, black

cinnamon sticks

coriander leaves, chopped

cumin, ground

deggi mirch chilli powder

kasoori methi powder

pomegranate seeds

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