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Method :
Place the
chilies, garlic and cumin seeds in a blender or food processor and blend
briefly before adding this garam masala, 1/2 tsp salt, coriander, lemon
juice and yogurt and blending to produce a paste.
Transfer the
marinade to a non-metallic bowl. Add the chicken pieces to the marinade,
turning to coat them evenly. Cover and refrigerate for 3 hours.
Meanwhile,
place the tomatoes in a large saucepan and cook them gently, with no added
water, for about 20 minutes or until they are tender. Then rub them
through a fine sieve into a clean saucepan. Simmer the tomato pulp,
stirring occasionally, for about 50 minutes until it is thick and reduced.
Stir in the
butter and some salt and cook the sauce over a medium heat, stirring
often, for a further 30 minutes until it is thick. Stir in the double
cream and heat it through. Taste and adjust the amount of salt if
necessary and set the sauce aside.
Heat the oil in
a large, heavy-based frying pan. Remove the chicken pieces from their
marinade, reserving the marinade, and fry them gently to seal them, for
about 5 minutes. Add the marinade to the pan, increase the heat and cook,
stirring frequently, for a further 12 minutes or until the chicken is
cooked through.
Reduce the heat
and pour the tomato sauce over the chicken. Simmer gently for a further 5
minutes.
Transfer the
chicken to a serving dish, garnish with a swirl of cream and a few
coriander sprigs and serve with nann bread.
Serves 6
Tomatoes and butter are the characteristic
ingredients of a makhani, which is a refined and elegant dish.
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