Prepare your Makhani Sauce | Tandoori Chicken recipe | by Group Chef Amit Panwar | Indian Foods, since 1967
Ingredients
Method
Serves :2
- Begin by marinating the chicken by adding 1 tbsp Garam Masala, the juice of half a lemon, kashmiri chilli powder, salt, dried fenugreek leaves, ginger garlic paste, greek yoghurt and oil to the chicken, and mix well until it is well-coated. For best results, marinate for 4 hours, or ideally up to 24 hours.
- When ready, cook the chicken using a method of your choice, barbecue, air fry, oven-roast or pan-fry, until the chicken is fully cooked.
- Transfer the cooked chicken to a saucepan, pour in the Butter Chicken Sauce, and bring to a simmer. Cook the chicken in the sauce for about 8 minutes with the lid on, together with fresh green chillies if liked, to allow the flavours to absorb into the meat.
- For extra indulgence a splash of single cream to garnish, along with chopped coriander, and serve with the rice, poppadoms and mango chutney on the side.
