How to Make the Best Chicken Makhani

• 650g chicken thighs, skinless and boneless, diced into bite-sized pieces
• 3 tablespoons olive oil
• 1.5 teaspoons garam masala
• 1 teaspoon salt
• 2 tablespoons ginger and garlic paste
• 2 tablespoons full fat Greek yoghurt

• 250ml double cream
• 3 tablespoons oil
• 4 tablespoons tomato purée
• 2 white onions finely chopped
• 50g butter
• 2.5 tablespoons ginger and garlic paste
• 1-2 teaspoons of salt, add according to taste
• 1.5 teaspoons cumin seeds
• 1.5 teaspoons turmeric powder
• 1.5 teaspoon red chilli powder
• 1.5 teaspoons garam masala
• 2 tablespoons fresh chopped coriander (optional) for the sauce and a little for garnish
• 1.5 teaspoons of sugar
• Swirl of cream for garnish (1 tablespoon approx)

1. Pre-heat oven to 175°C.
2. In a bowl pour all the ingredients together and mix well. Then coat the chicken well in the marinade ensuring it is well coated.
3. Place the chicken onto an oven tray and cook for 20-25 minutes until tender and cooked perfectly (do not overcook).
4. Meanwhile start the makhani sauce.

1. Heat oil and butter in a saucepan and add cumin seeds in, allow them to pop and sizzle.
2. Add the onions, garlic and ginger purée on a medium to high heat for 5-7 mins until the onion are brown and caramelised.
3. Add in the masalas, salt, sugar as well tomato puree and cook for 10 mins on a medium to low heat with the lid on.
4. Once the oil and butter comes to the top, add in the cream and coriander.
5. Remove the chicken from the oven it should be cooked well and juicy, place the chicken plus 6-7 tablespoons of the juices from the tray into the makhani sauce.
6. Place it on a low heat for 2 mins and allow it to blip and combine.
7. Dish it up, swirl garnish cream on and sprinkle your coriander on top and eat!

This dish is best served with buttery flaky paratha, naan or rice!