Ingredients
- 3 chicken fillets
- large knob of butter
- 200 ml plain yogurt
- olive oil
- 1 green chili pepper
- about 3 cm ginger root (1.2 inch)
- 3 tablespoons lemon juice
- 200 ml cream
- 400 ml passata
- 4 cloves
- 2 tablespoons ground chili (depending how spicy you’d like it)
- 4 tablespoons
- 2 tablespoons garam massala
- pinch of ground nutmeg
- pepper and salt to taste
- optional: rice and naan bread for serving
Kitchen equipment needed
- cutting board & chef’s knife
- small knife
- small blender
- medium-sized bowl
- cling film
- large skillet
- wooden spoon
Preparation — 15 minutes + marinating time
PEEL the ginger root and garlic cloves and remove the seeds of the green chili pepper. If you like it spicy, you don’t have to remove the seeds. CREATE a puree of 3 of the garlic cloves and ADD them to the medium-sized bowl. CREATE a second puree in the same blender with ginger root, 1 garlic clove and the green chili pepper. ADD a bit of olive oil so it becomes smoother.
CHOP the chicken into bite-size pieces and combine them with yogurt, garlic puree, lemon juice, cloves, 1 tablespoon of ground chili, 1 tablespoon garam massala, pinch of ground nutmeg, pepper and salt. MELT about 3 tablespoons of butter, let it cool off shortly and stir it into the chicken. COVER with cling film and refrigerate for at least 2 hours.
Finishing makhani chicken — 20 minutes
HEAT a knob of butter in a large skillet. First sauté the ginger and chili pepper puree on high heat. After a few minutes you can also ADD the marinated chicken. Then after again a few minutes, ADD a tablespoon of garam massala and 400 ml passata and bring to a boil. As soon as the chicken is done, stir in the cream and let the sauce thicken a bit.
SEASON with pepper, salt, garam massala and maybe some extra ground chili. REMOVE the cloves and serve with rice and naan bread and if you like, you can garnish the dish with parsley. Enjoy!
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