Chicken Tikka Makhani – Butter Chicken

This is by far the most popular dish in Indian restaurants.  Its origins are in Delhi and Punjabi Dhabas where the left over tandoori chicken pieces were added to a creamy tomato, butter curry and served the next day. It was so tasty taht it actually became a dish in its own right and is now enjoyed all over the world. This dish is as rich and decadant as chocolate.

Serves 3-4

4 boneless, skinless chicken breasts, cubed
3cm piece fresh root ginger, peeled and chopped
2 garlic clove, chopped
1 tsp mild chilli powder (optional)
1 tbsp. tandoori spice blend
2 tbsp fresh coriander, chopped
juice of 1 lime
1 tbsp. ghee

2 tbsp. ghee
1 onion chopped
1 tsp. ground turmeric
1 tsp. tomato paste
1 cup crushed tomato
8 oz. heavy cream

Put the chicken, ginger, garlic, chilli powder, tandoori spice blend, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. marinate for 4 hours.

Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally. Set aside.

Meanwhile, heat the ghee in a pan and fry the onion until transclucent. Add the turmeric and tomato paste and stir fry for 1 minute. Lower the heat, pour in crushed tomato and simmer for 2-3 minutes.
Add the chicken and simmer until the meat is succulent. Season and stir in the heavy cream.

Sprinkle with cilantro and serve with flat bread.


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