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Ingredients

• 750g/1.6lb boneless, skinless chicken breasts
• For the Tikka marinade:
• 1 teaspoon salt
• 2 tablespoons plain yoghurt
• 1 tablespoon lemon juice
• 2 tablespoons garam masala
• 2 teaspoons chilli powder
• 2.5 teaspoons ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 2 teaspoons ground fenugreek
• 2 tablespoons fresh ginger, grated
• 4 cloves garlic, finely chopped
• 2 tablespoons groundnut (or sunflower) oil
• For the tomato sauce:
• 2 x 400g/14oz tins of chopped tomatoes plus their juice
• 1 teaspoon fresh ginger, grated
• 2 cloves garlic, crushed
• 5 cloves
• 1 teaspoon salt
• 175ml/6 fl. oz water
• For the makhani sauce:
• 100g/3.5oz butter
• 2 teaspoons ground cumin
• tomato sauce (as above)
• 2 teaspoons tomato puree
• 4 teaspoons honey
• 150ml/5 fl. oz double/heavy cream
• 1 tablespoon ground fenugreek
• 1 tablespoon lemon juice
• 1 teaspoon ground black pepper

Description

Many Non-Indians Are Introduced To The Vast Cuisine Of The Subcontinent Through This New Delhi Creation. The Most Likely Reasons For Its Popularity Are That There Is No Over-powering Heat And That All The Spices Are Subdued By The Yoghurt In The Marinade

Group Recipes