Chicken Makhani

Name: Chicken Makhani
Prep time: 15 min
Cook time: 45 min
Total time: 180 min
Ingredients: 1 portion Parmjit's chicken tikka (boneless, cut into chunks); 60 g butter; 2 tbsp vegetable oil (or ghee); 10 cm cassia bark; ½ tsp fennel seeds (optional); 2 tsp garlic and ginger paste (sauce); 2 tsp kasuri methi (dried fenugreek leaves); 1 tsp garam masala; ½ tsp salt (to taste); 4 tbsp tomato purée; 4 tbsp water; 2 tsp mix powder; 2 tsp Kashmiri chilli powder (sauce); 350 ml base gravy; 350 ml water; 2½ tsp sugar; 2 tbsp ground almonds; 160 ml double cream

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Rich, mild and buttery the way takeaways make it: grilled chicken tikka finished in a quick sauce built on base gravy.

This dish is also known as butter chicken

Pin Recipe

Prep Time 15

Cook Time 45

Marinade Time 2

Total Time 3

Servings: 4 servings

Course: Main Course

Cuisine: Indian

Ingredients Equipment Method

Ingredients

1 portion Parmjit's chicken tikka boneless, cut into chunks
60 g butter
2 tbsp vegetable oil or ghee
10 cm cassia bark
½ tsp fennel seeds optional
2 tsp garlic and ginger paste sauce
2 tsp kasuri methi dried fenugreek leaves
1 tsp garam masala
½ tsp salt to taste
4 tbsp tomato purée
4 tbsp water
2 tsp mix powder
2 tsp Kashmiri chilli powder sauce
350 ml base gravy
350 ml water
2½ tsp sugar
2 tbsp ground almonds
160 ml double cream

Equipment

Grill Temperature

Surfaces

Method

Marinade the Chicken

Our go to recipe is Parmjit's Chicken Tikka. Marinade overnight or ideally a couple of hours but we have also done this for just 30 minutes.

Cook the Chicken Tikka

Set up your Egg for a direct cook at 250℃ ready to use the LetzQ Tandoor ring.
Thread the marinaded chicken on to the skewers.
Remove the rEGGulator from the Egg and pop in the tandoor ring. Lower the loaded skewers into the Egg, cook until charred and just cooked through.
Remove the chicken from the heat and set aside, whilst your cook the curry sauce.
Remove the tandoor ring and put the rEGGulator back on to the Egg.

Make the Curry

Stabilise the Egg at 200℃, and then add the convEGGtor basket and Wok to the Egg to heat up.
Heat butter and ghee in the wok over high heat.
Add the cassia bark and fennel seeds, optional, to the wok and fry for 10 seconds.
Add garlic-ginger paste (sauce) and fry until it stops spitting and smells sweet, without browning.
Add the kasuri methi, garam masala and salt.
Add the tomato purée, loosened with an equal amount of water, to the wok with the mix powder and Kashmiri chilli powder. Stir and fry until the oil starts separating at the edges.
Add about half the base gravy, diluted with an equal amount of water, and let it sizzle and reduce without stirring too much, scraping in the bits caught at the edges.
Add the remainder of the base gravy, water, sugar and ground almonds. Simmer until thickened to a coating consistency.
Stir in the grilled chicken tikka and simmer to heat through and let it soak up the sauce. The chicken is cooked through at 74°C.
Remove the wok from the heat, stir in the cream.
Taste, add lemon juice and more salt, if required.
Serve with naan or pilau rice. We served with Bombay potatoes and corn.