Chicken Makhani Curry

Ingredients:

4 large skinned chicken breasts
2 large red chillies
4 cloves of garlic, finely chopped
150ml double cream
150ml natural yogurt
1 fresh lemon
1 tsp Garam Masala
2 tsp Ground Cumin
2 tblsp Coriander leaves
50g Butter
1/2 tsp salt
1.5kg fresh ripe tomatos

Step 1:

Core and deseed the chillies, chop them up fine.

Step 2:

Add the chillies, fine chopped garlic, cumin and garam masala to a small bowl.

Step 3:

Mash it up and then add the juice of the lemon, coriander leaves and the yogurt to create the marinade. Really this should be blended but as I don't have a blender I did it by hand. If you have a blender though, use it.

Step 4:

Chop up the chicken into 3cm pieces and put into a non metallic bowl

Step 5:

Mix in the marinade with the chicken, cover and put in the fridge for 3 hours.

Step 6:

While that is happening....

Quarter the tomatos and put into a pan with nothing else. Warm for 20mins on a low to medium heat

Step 7:

They will start to go like this.

Step 8:

Strain the tomatos into a clean pan using a fine seive. Throw away the skins and pulp left over.

Step 9:

You end up with a tomato sauce like so, heat this for 50 mins until reduced to a nice thick sauce. You may need to skim off any yellow stuff off the top as it is heating.

Step 10:

Add in 50g of butter and salt then stir and heat for another 20 minutes.

Step 11:

Add in the 150ml of double cream, heat through thoroughly and set aside.

Step 12:

By this time the chicken should be ready, so heat a pan with 3 tbl spoons of vegetable oil and add it all.

Step 13:

Cook for 15 minutes on a medium heat.

Step 14:

Add in the tomato sauce and stir and heat for 5 minutes.

Step 15:

The finished curry.

Step 16:

Serve with basmati rice.