Prep 6 h : 45 m
Cook 40m
Serves
4
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Ingredients

    For chicken tikka

    4 boneless, skinless chicken breast (600g) cut into 2 Inch cubes

     

    For the first marinade

    1 tbsp ginger paste

    1 tbsp garlic paste

    1 tbsp lemon juice

    Salt, to taste

     

    For the second marinade

    100g Greek yogurt

    1 tbsp ginger paste         

    1 tbsp garlic paste          

    1 tsp green chilly chop (optional)

    1 tbsp lemon juice          

    ½ tsp red chili powder  

    ½ tsp turmeric powder

    ½ tsp ground cumin

    ½ tsp ground coriander

    3 tbsp vegetable oil

    2 teaspoon garam masala            

    Salt, to taste

     

    For the makhni sauce

    2 tbsp vegetable oil

    150g tomato puree

    1 tbsp ginger paste

    1 tbsp garlic paste

    1 tsp turmeric

    ¾ tbsp red chilli powder

    1 tsp ground cumin

    1 tsp ground coriander

    4 green cardamom, whole

    1 blade bay leaf

    1 tsp dried fenugreek leaves, roasted and powdered

    2 tbsp granulated sugar

    Salt, to taste

    4 tbsp single cream

    2 tbsp unsalted butter

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Ingredient Substitution Guide

Method

Chicken tikka

1. Put the chicken in a bowl with all the ingredients for the first marinade, rub together and leave to marinate for 30 minutes.

2. Whisk all the ingredients for the second marinade in a bowl and rub it on to the chicken. Leave to marinate in the fridge for 6 hours.

3. Thread the chicken cubes on to skewers and cook on a charcoal grill (alternatively, place on a wire rack and cook in a pre-heated fan-assisted oven at 180C for 9-10 minutes). Remove from heat and leave the chicken to rest for a couple of minutes.

Makhni sauce

1. Mix the vegetable oil, tomato puree, ginger and garlic pastes and all the ground and whole spices except the dried fenugreek in a deep pan.

2. Cook over a medium heat until the mixture bubbles, then add about 2 ½ times its volume of water and bring to a boil.

3. Cover with a lid, boil for 5 minutes, then reduce the heat and simmer for 15 minutes. Add the sugar and salt, then pour in the cream and bring to a boil. Reduce the heat and simmer for a further 4 minutes. (It’s optional to remove the whole spices at this stage)

4. Stir in the cooked chicken tikka and dried fenugreek leaf powder; simmer on medium heat till done and finish with single cream and butter. Serve hot in a bowl, garnished with swirls of cream.

Image courtesy: Indego by Vineet, Grosvenor House Dubai

Chef Irshad Qureshi

Chef de Cuisine at Indego by Vineet, Grosvenor House Dubai

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