Murgh Makhani (Old Delhi style chicken curry)

Serves 4

For the Chicken
1 tsp Ginger Paste
1 tsp Garlic Paste
Salt
1 tsp Chilli Powder
Juice of half a Lemon
100g Plain Yogurt
800g boned Chicken Thighs, skinned and cubed
Pinch of Garam Masala

For the Sauce
1.25 kg Tomatoes halved
Root Ginger crushed
4 Garlic Cloves crushed
4 Green Cardamom pods
2 Cloves
1 Bay Leaf
1 tbsp Chilli Powder

60g Butter
2cm Root Ginger, finely chopped
2 Green Chillies, slit into four, but still whole
75ml Single Cream
Salt
Pinch of Garam Masala

First start to make the sauce.
1] Put the Tomatoes in a pan with 125ml of water, the Ginger, Garlic, Cardomom, Cloves and Bay Leaf. Gently cook until the Tomatoes are completely broken down.
2] Remove the pan from the heat and puree the sauce.
3] Work the sauce through a sieve to get rid of the Tomato pips and spice husks.
4] Bring back to the boil and add the Chilli powder.
5] Turn the heat off and let the sauce sit.

Marinade the Chicken
6] Mix the Ginger, Garlic, Salt, Chilli Powder and Lemon Juice in a glass bowl.
7] Chop the Chicken into skewable pieces and add to the marinade. Let it sit for 20 minutes.
8] Add the Garam Masala and Yogurt. Let it sit for 10 minutes.
9] Thread the Chicken on skewers and grill for 15 minutes turning once. (the Chicken should still be slightly undercooked to finish cooking in the sauce).

10] While the Chicken grills reduce the sauce a little and slowly whisk in the Butter.
11] Add the Chicken and any juices to the sauce and simmer for 5 minutes.
12] As the sauce thickens, add the cream and Chillies.
13] Gently simmer while stirring until it has a nice rich texture.
14] Sprinkle some Garam Masala over and serve with rice.