Chicken Curry (Murgh Makhani)

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This is one of my favourite authentic chicken curry dishes - Murgh Makhani. On my travels around the Indian Ocean I had the pleasure to eat out in Goa and enjoyed this curry dish – it is just full aromatic spices and pleasant aromas. It’s a curry that everyone can enjoy around the table.

Have a lovely weekend.

Darren Marchant

Head Chef – the Sky Fleet

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Ingredients serves 4

Chicken marinade	2nd chicken marinade
800 Grams Diced Boneless Chicken Pieces 3-4 cm	90 ml Natural Yogurt
2 Crushed Garlic Gloves	½ Teaspoon Garam Masala
3 cm Fresh Peeled Grated Ginger	1 Level Teaspoon of Cumin Seeds
½ Teaspoon Chilli Powder	1 Teaspoon Turmeric
¾ Teaspoon Sea Salt
1 Freshly Squeezed Lemon Juice

Sauce
½ Teaspoon Garam Masala	1 Teaspoon Turmeric
2 Tablespoon Ghee	1 Teaspoon Chilli Powder
2 Garlic Gloves Crushed	½ Teaspoon Paprika
1 cm Fresh Ginger Peeled and Grated	3 tbsp Tomato Puree
2 Cardamom Pods Crushed	3 Shallots Diced Finely
1 Clove	Half Freshly Squeezed Lemon Juice
1 Teaspoon Ground Coriander	40 Grams diced cold butter
90 ml Double Cream	Chopped Coriander for garnish

Method

Chicken marinade

1 Place the chicken into a bowl

2 Add the garlic, ginger, salt and lemon juice (from the chicken marinade ingredients)

3 Mix all the ingredients into the chicken. Then place cling film over the bowl and leave to marinade for 45 minutes.

2nd chicken marinade

1 Place yogurt into a bowl

2 Add the garam masala, turmeric and cumin seeds and stir into the yogurt

3 Place the marinade over the chicken and mix in well into the chicken

4 Cling film the chicken bowl and place in the fridge for at least 4 to 6 hours

Sauce

1 Pre heat the oven to 180 degrees

2 Heat the ghee in a heavy bottomed pan and add the diced shallot, ginger and garlic and lightly colour

3 Add the cardamom, clove, garam masala, turmeric, chilli powder and the paprika to the saucepan

4 Fry the spices for 2 mins until the aroma from the spices starts escaping from the pan

5 Stir in the tomato puree and cook it out for 4 minutes stirring occasionally. Then add the lemon juice

6 Remove from the heat

7 Place the chicken on a grill rack, having a baking tray underneath to catch the juices from the chicken

8 Bake the chicken for 8 minutes. Take the chicken out of the oven

9 Brush the chicken with some vegetable oil and rotate the chicken.

10 Place back in the oven and cook for a further 10 minutes until the chicken just cooked

11 Return the sauce to the stove, add the chicken and heat through until the chicken is cooked

12 Then add the butter and cream to the sauce, stirring until the butter is melted and incorporated into the sauce

13 Place into a serving dish with the chopped coriander