Spicy Indian curry (Murgh Tikka Makhani)
- 8 skinless chicken drumsticks
- 4 tbsp Patak's Tandoori Paste
- 1 tablespoon of lain yoghurt
- For the sauce
- 4-5 green cardamom pods
- 2 tbsp chopped cashews
- 8 tomatoes
- 2 bay leaves
- 50g butter
- 1 tsp ground cardamom
- ½ tsp dried fenugreek leaves (optional)
- 1 teaspoon of honey
- single cream
Level of difficulty Difficult
Preparation time 30mins
Cooking time 60mins
Cost Average budget
Cut 2 slits into each drumstick.
Mix the tandoori paste with the yoghurt and brush the chicken.
Marinate in the fridge for 2h.
Preheat the oven to 190 ° C and cook the chicken 25 to 30 minutes.
Meanwhile, prepare the sauce.
Crush the cardamom pods with the back of a spoon and remove the seeds. In a saucepan, combine the cardamom with cashew nuts, tomatoes, bay leaves and butter.
Cook over medium heat for 20 minutes. Remove from heat and leave to cool slightly and mix everything in a blender into a smooth sauce.
Pour the sauce back into the pan, heat for 5 minutes on low.
Add the ground cardamom, bay leaves, fenugreek leaves (optional), honey and single cream. Season and simmer another 5 minutes. Pour the sauce over chicken and serve hot.
Serve with mango chutney and naan bread.