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Stage 1: Prepare the chicken and marinade (approx 4.5 hours).
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Grill Method:
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1. Crush/grate garlic and ginger into a paste.
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2. Place chicken in a large metal or other non-porous bowl and add ginger-garlic paste.
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3. Thoroughly mix the chicken, 1/2 tsp salt, and the ginger-garlic paste together (ensure the chicken is evenly coated).
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4. In another bowl, mix the yogurt and 1/2 Tbsp Kashmiri chill powder with a whisk until evenly mixed 5. Add the yogurt mixture, along with 1Tbsp oil, to the bowl with the chicken and ginger-garlic paste.
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6. Mix thoroughly, and then cover and refrigerate for a minimum of 4 hours.
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Oven Bake method:
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1. Crush/grate garlic and ginger into a paste.
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2. Cut chicken into cubes.
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3. Place chicken in a large metal or other non-porous bowl and add ginger-garlic paste.
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4. Thoroughly mix the chicken, 1/2 tsp salt, and the ginger-garlic paste together (ensure the chicken is evenly coated).
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5. In another bowl, mix the yogurt and 1/2 Tbsp Kashmiri chill powder with a whisk until evenly mixed 6. Add the yogurt mixture, along with 1Tbsp oil, to the bowl with the chicken and ginger-garlic paste.
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7. Mix thoroughly, and then cover and refrigerate for a minimum of 4 hours.
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8. Soak wooden skewers in water while chicken is marinading.
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Stage 2: Grill or Oven-Bake Chicken.
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Grill Method:
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1. Remove chicken from refrigerator and place chicken on wax paper in a grill or BBQ safe sheet. grill or BBQ on medium heat for 10-15 minutes.
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2. Remove chicken from grill and let cool.
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3. Cut chicken into cubes, and then return chicken to refrigerator (until the sauce is ready).
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4. Remove chicken from oven and let cool. Place in refrigerator until sauce is ready.
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Oven-Bake Method:
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1. Preheat oven to 400F (200C).
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2. Remove chicken from refrigerator and place chicken on the wooden skewers.
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3. Place skewers in a oven-proof baking dish and bake for ~20 minutes, or until chicken is almost cooked through (NOTE: you will finish cooking chicken briefly in the sauce later).
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Stage 3: Prepare Makhani Sauce.
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If using 750g whole tomatoes:
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1. Peel and finely chop ginger.
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2. Heat 3 Tbsp oil in a medium saucepan on medium to medium-high heat.
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3. When the oil is hot, add the cinnamon sticks, cloves, cardamom pods, and bay leaves, and stir for 2 minutes.
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4. Add chopped ginger and cook for 1 minute.
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5. Reduce the heat to low, add the diced green chiles and 750g tomatoes, along with 100ml water.
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6. Simmer on low heat for 25 minutes.
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7. Remove the whole spices (cinnamon, cardamom and cloves), and then pour the sauce into a blender to puree until smooth.
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8. Sieve the pureed mixture to remove any lumps, and return to saucepan.
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9. Place ~2/3 of the cashews in a blender, and grind into powder. Add a SMALL amount of water, and mix into a paste.
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10. Add 1 Tbsp of tomato paste, along with cashew paste to the makhani sauce (you will likely need to add a small amount of water to the blender in order to get all of the cashew paste out of the blender).
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11. Add 1/2 tsp of chill powder, and 1 Tbsp honey. Stir for ~3 minutes.
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12. Stir in 1/4 cup of butter, and stir until it melts.
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13. Add 1/2 tsp of salt (optional), and 1 tsp fenugreek leaves, then simmer for a further 20 minutes.
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14. In a large frypan, melt a small amount of butter, and add remaining 1/3 of the cashews, along with the cooked chicken. Cook for ~3 minutes on medium-high.
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15. Reduce heat to low. Pour the sauce over the chicken and cashews, and then add 1/4 cup of whipping cream. Stir for ~ 3 minutes.
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If using 2 cups canned crushed tomatoes:
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1. Peel and finely chop ginger.
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2. Heat 3 Tbsp oil on medium to medium-high heat.
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3. When the oil is hot, add the cinnamon sticks, cloves, cardamom pods, and bay leaves, and stir for 2 minutes.
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4. Add chopped ginger and cook for 1 minute.
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5. Reduce the heat to low, add the diced green chiles and 2 cups canned crushed tomatoes.
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6. Simmer on low heat for 25 minutes.
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7. Remove the whole spices (cinnamon, cardamom and cloves)'.
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8. Place ~2/3 of the cashews in a blender, and grind into powder. Add a SMALL amount of water, and mix into a paste.
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9. Add 1 Tbsp of tomato paste, along with cashew paste to the makhani sauce (you will likely need to add a small amount of water to the blender in order to get all of the cashew paste out of the blender).
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10. Add 1/2 tsp of chill powder, and 1 Tbsp honey. Stir for ~3 minutes.
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11. Stir in 1/4 cup of butter, and stir until it melts.
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12. Add 1/2 tsp of salt (optional), and 1 tsp fenugreek leaves, then simmer for a further 20 minutes.
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13. In a large frypan, melt a small amount of butter, and add remaining 1/3 of the cashews, along with the cooked chicken. Cook for ~3 minutes on medium-high.
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14. Reduce heat to low. Pour the sauce over the chicken and cashews, and then add 1/4 cup of whipping cream. Stir for ~ 3 minutes.
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Serve with rice and/or naan.
