Chicken Makhani Curry

Chicken Makhani Curry

Ingredients:

4 large skinned chicken breasts

2 large red chillies

4 cloves of garlic, finely chopped

150ml double cream

150ml natural yogurt

1 fresh lemon

1 tsp Garam Masala

2 tsp Ground Cumin

2 tblsp Coriander leaves

50g Butter

1/2 tsp salt

1.5kg fresh ripe tomatos

Method

Core and deseed the chillies, chop them up fine.

Add the chillies, fine chopped garlic, cumin and garam masala to a small bowl.

Mash it up and then add the juice of the lemon, coriander leaves and the yogurt to create the marinade. Really this should be blended but as I don't have a blender I did it by hand. If you have a blender though, use it.

Chop up the chicken into 3cm pieces and put into a non metallic bowl

Mix in the marinade with the chicken, cover and put in the fridge for 3 hours.

While that is happening....

Quarter the tomatos and put into a pan with nothing else. Warm for 20mins on a low to medium heat

They will start to go like this.

Strain the tomatos into a clean pan using a fine seive. Throw away the skins and pulp left over.

You end up with a tomato sauce like so, heat this for 50 mins until reduced to a nice thick sauce. You may need to skim off any yellow stuff off the top as it is heating.

Add in 50g of butter and salt then stir and heat for another 20 minutes.

Add in the 150ml of double cream, heat through thoroughly and set aside.

By this time the chicken should be ready, so heat a pan with 3 tbl spoons of vegetable oil and add it all.

Cook for 15 minutes on a medium heat.

Add in the tomato sauce and stir and heat for 5 minutes.

The finished curry. Serve with basmati rice.