Chicken Makhni

• total time: 20 minutes

Ingredients

It has all the richness of butter chicken but requires minimal work, like a karahi. It’s such a delicious curry that you need to add to your rotation!

Which country shall I do next?

4 tbsp vegetable oil

500g chicken thighs, chopped into small pieces

2 tbsp ginger and garlic paste

6 large tomatoes

6-8 green chillies

1 tbsp salt

1 tsp sugar

1 tsp red chilli flakes

Large bunch of coriander

50g full fat yoghurt

80ml double cream

1 tbsp dried fenugreek leaves

Spices

1 tbsp coriander seeds

1 tbsp cumin seeds

1 tbsp black peppercorns

Directions

Start by blending tomatoes till you get a smooth puree. You can use tinned tomatoes or passata for this but I like the tanginess you get from using fresh.

Heat up vegetable oil in a wok and once it’s nice and hot, add the chicken, ginger and garlic paste, blended tomatoes, fresh chillies, coriander, salt, sugar, chilli flakes and the freshly ground coriander seeds, cumin seeds and peppercorns.

Mix everything together and let it cook on a high heat for 15 mins till the oil separates, keep stirring every minute or so.

Add yoghurt to a bowl, whisk it for 20 seconds before adding it to the curry, stirring constantly so it doesn’t split.

Let it simmer for a further 5 mins then add double cream and dried fenugreek leaves.

That’s it, enjoy!