Chicken Tikka Makhani

Ingredients 

550grams Chicken Breast Fillets chopped into 1 inch cubes

1tsp Fresh Crushed Ginger

1 tsp Crushed Green Chilli

1 tsp Crushed Garlic

½ tsp Red Colour (preferably powder)

1tsp salt

2 tlb Ground Jeera/Cumin

1 tsp Ground Coriander

½ tsp Red Chilli powder

1 heaped tsp Garam Masala

2tlb Oil

5 tlb Yoghurt

Makhani Sauce

280g Passata

2 tlb Double cream

2 Cinnamon Sticks

2 tlb butter or Sunflower Oil

2 Bay leaves

1 tsp Chopped Fresh Coriander

Pinch of Salt

 Method

Mix all ingredients together to make marinade EXCEPT the ingredients listed for the makhani sauce & the chicken itself.

Marinade the chicken in a deep dish. (Leave for minimum of 2 hours & overnight if possible to allow all the spices to penetrate the meat)

Add butter to a frying pan add two Cinnamon sticks and 2 bay leaves and warm the butter enough to infuse the cinnamon and bay leaves into the butter.

Add the chicken mixture and sauté for about a minute on medium heat

Cover and cook for 10 minutes or until the chicken is tender and cooked,

Take the chicken out leaving as much of the spices as possible in the pan.

Carefully take out the cinnamon sticks and bay leaves and dispose of them.

Add Passata and stir in low heat for about 2 minutes until warmed through.

Add the chicken into the sauce and cook for about 5 minutes stirring at intervals.

Add cream and stir on low heat for about a minute.

Add fresh coriander & Serve

This dish is ideal served with Kulchai Puris or with Basmati rice