About this recipe:Chicken is simmered in a smooth and fragrant tomato-based sauce with cashews and Indian spices in this delicious chicken Makhani recipe. Serve over warm basmati rice along with some naan bread.
For the spice mix
2 teaspoons garam masala
2 teaspoons tandoori masala powder
2 teaspoons Madras curry powder
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground cayenne pepper
salt and ground black pepper to taste
For the curry
680g boneless, skinless chicken thighs, cut into bite-size pieces
3 tablespoons butter, divided
1 onion, chopped
1 tablespoon lemon juice
4 cloves garlic, minced
2 teaspoons chopped fresh ginger
250g tomato puree
235ml single cream
60ml plain yogurt
1 bunch fresh coriander, stems removed
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Mix garam masala, tandoori masala, curry, cumin, cardamom, cayenne, salt and black pepper together in a small bowl to make spice mixture.
Place chicken in a large bowl and add 1/2 the spice mixture; turn to coat evenly.
Melt 1 tablespoon butter in a large pan over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in remainder of the spice mixture, lemon juice, garlic and ginger; cook and stir until combined, about 1 minute.
Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
Pour blended sauce over chicken in the pan. Simmer until thickened, 10 to 15 minutes. Garnish with fresh coriander.