Chicken Makhani

Ingredients:

900g chicken thighs
250ml plain yoghurt
3cm piece of ginger, grated
8 garlic cloves, grated
2 tbsp lime juice
10cm length of cinnamon
8 cloves
8 green cardamom pods, crushed
10 black peppercorns
1 tbsp oil
1kg ripe tomatoes, roughly chopped
1 tsp dried methi (fenugreek) curry leaves
1 tbsp ground white pepper
2 tbsp cream
450g unsalted butter
salt, to taste
coriander (cilantro) leaves, chopped for garnish

Method:

Clean and skin the chicken thighs and place in a bowl. In a separate bowl mix together the yoghurt, ginger, lime juice, garlic, cinnamon, cloves, cardamom pods, peppercorns and oil. Pour the yoghurt and spice mix over the chicken and toss to coat. Cover and set aside to marinate in the refrigerator for at least 6 hours (preferably overnight).

The following day, arrange the chicken pieces in a roasting dish and pour the marinade over the top. Transfer to an oven pre-heatd to 130°C and bake for 10 minutes. Remove from the oven and set aside to cool.

In the meantime, add the tomatoes to a pot and bring to a boil. Continue cooking until the mixture has reduced in volume by half then take off the heat, allow to cool slightly and press through a fine-meshed sieve. Retain the liquid and discard the seeds and skins remaining in the sieve.

Transfer the tomato sauce to a clean pan and when hot add the butter. Continue cooking until the butter has melted then add the white pepper, salt, fenugreek leaves and the cream. Add the chicken pieces to this sauce and continue cooking (simmering gently) for about 30 minutes or until the chicken is thoroughly cooked through. Transfer to a serving bowl, top with the chopped coriander and serve hot with rice.

Chicken Makhani

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