Murgh tikka makhani, Indian spiced chicken

Name: Murgh tikka makhani, Indian spiced chicken
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 8 chicken drumsticks, skinned; 4 tbsp Patak’s Tandoori Paste; 1 tbsp plain natural yogurt; For the sauce; 4-5 green cardamom pods; 2 tbsp chopped cashew nuts; 8 medium tomatoes, halved; 2 bay leaves; 50g butter; 1 tsp ground cardamom; ½ tsp dried fenugreek leaves (optional); 1 tsp honey; 75ml single cream

Easy
November 2005

Easy
November 2005

Serves 4
Takes 45-50 minutes to make, plus marinating

This recipe for Murgh tikka makhani, or Indian spiced chicken, has a lovely depth of flavour.

Gluten-free recipes

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Ingredients

8 chicken drumsticks, skinned
4 tbsp Patak’s Tandoori Paste
1 tbsp plain natural yogurt

For the sauce

4-5 green cardamom pods
2 tbsp chopped cashew nuts
8 medium tomatoes, halved
2 bay leaves
50g butter
1 tsp ground cardamom
½ tsp dried fenugreek leaves (optional)
1 tsp honey
75ml single cream

8 chicken drumsticks, skinned
4 tbsp Patak’s Tandoori Paste
1 tbsp plain natural yogurt

For the sauce

4-5 green cardamom pods
2 tbsp chopped cashew nuts
8 medium tomatoes, halved
2 bay leaves
50g butter
1 tsp ground cardamom
½ tsp dried fenugreek leaves (optional)
1 tsp honey
75ml single cream

Method

Make 2 deep cuts in each drumstick. Mix the tandoori curry paste with the yogurt and spread on the chicken. Leave to marinate in the fridge for a couple of hours, or overnight.
Preheat the oven to 190°C/fan170°C/gas 5. Cook the drumsticks for 25-30 minutes or until cooked through.
Meanwhile, make the sauce. Gently crush the cardamom pods with the back of a teaspoon and put the seeds in a saucepan with the nuts, tomatoes, bay leaves and butter. Cover and cook over a medium heat for 20 minutes. Purée in a blender until smooth.
Return the sauce to the pan and cook over a medium heat for 5 minutes. Add the ground cardamom, fenugreek leaves, if using, honey and cream. Season to taste and simmer for a further 5 minutes. Pour the sauce over the chicken and serve hot with garlicky spiced lentils.

Method

Make 2 deep cuts in each drumstick. Mix the tandoori curry paste with the yogurt and spread on the chicken. Leave to marinate in the fridge for a couple of hours, or overnight.
Preheat the oven to 190°C/fan170°C/gas 5. Cook the drumsticks for 25-30 minutes or until cooked through.
Meanwhile, make the sauce. Gently crush the cardamom pods with the back of a teaspoon and put the seeds in a saucepan with the nuts, tomatoes, bay leaves and butter. Cover and cook over a medium heat for 20 minutes. Purée in a blender until smooth.
Return the sauce to the pan and cook over a medium heat for 5 minutes. Add the ground cardamom, fenugreek leaves, if using, honey and cream. Season to taste and simmer for a further 5 minutes. Pour the sauce over the chicken and serve hot with garlicky spiced lentils.

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David Bickerdike says:
11th Feb 2016 at 8:44 am
Just me, or is there no mention of making the ‘Garlicky spiced lentils’ mentioned at the end of the recipe anywhere?
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