Ruby Chicken
Ruby Chicken
Creamy Chicken perfect with Naan or Chapathi
Instructions
Marinade
- Blitz the below ingredients to a smooth paste: Ginger (10g), Garlic (5-6 cloves), Salt, deggi Mirch Chilli Powder (1 tsp), Cumin (1.5 tsp), Garam Masala (1/2 tsp), Lime Juice (2 tsp), Vegetable Oil (2 tsp), Greek Yogurt (75g)
- Add Marinade to Chicken Pieces. Cover and leave to marinate in the fridge for 6-24 hours.
Makhani Sauce
- Finely Dice Garlic (15g)
- Heat large saucepan and add oil. Add the chopped Garlic and fry till light golden brown and slightly crispy for about 7-8 minutes. Remove with slotted spoon and drain on kitchen paper.
- Grate more garlic (20g) and ginger (20g) to a fine paste
- Blitz Chopped Tomatoes (800g) to a fine paste
- Use the same saucepan and add add bay leaves (2), Green Cardamom Pods (6), Black Cardamom pods (2), Cinnamon sticks (2). Let them crackle for a minute
- Turn the heat down and add the garlic and ginger paste. Cook for 5 minutes, allowing the paste to brown but not burn.
- Add the tomatoes, salt and chilli powder (1.5 tsp) to the pan. Simmer and cook until reduced by 1/2 for about 30 minutes.
- Add Butter (30g) and simmer for a further 5 minutes
- Add garam masala (1 tsp), Sugar (20g), Runny Honey (1 tsp), Cumin Powder (1 tsp), Crispy Garlic, Fried Fenugreek (1 tsp) and fresh dill fronds (1/2 tsp). Cook for a further 15 minutes
- Add Double Cream (80ml) and simmer gently for 5 minutes.
Ruby Chicken Masala
- Grill the marinated Chicken on a rack. Brush with melted butter. Grill for about 10 minutes
- Add the Grilled Chicken to the sauce. Simmer for about 10 minutes
- Garnish with Ginger matchsticks, Chopped Coriander and Pomegranate seeds.