Ingredients

Method

Method for Chicken

Having removed all traces of skin from the meat, slash it 2-3 times down to the bone, rub it with lemon juice and salt and set aside for 20 minutes. Be careful not to slash to the edge ever as it will fall off the bone alarmingly if you do so as it cooks.

In the mini chopper, whizz together the onion, ginger and garlic till smooth, using a little yoghurt to loosen if needed. Transfer to a large bowl and whisk in the yoghurt and the dry spices.

Now add the lemony chicken, giving it a good rub in the yoghurt, working the marinade into the slashes. Cling film it and refrigerate for at least 6 hours, up to 24 hours.

When you are ready to cook, preheat the oven to its hottest setting. Take each piece of chicken out of the marinade, tapping off any excess as you do, arrange on a pre-oiled grill rack in a grill pan and cook for 25-40 minutes till cooked through and slightly charred on the outside. Serve either with lemon wedges and naan or fold into makhani sauce.

Method for Sauce

Start by dry roasting the cumin seeds in the mini frying pan till they turn darker and emit a roasted aroma; allow to cool then grind in a coffee grinder.

In the mini chopper, whizz together the ginger, chilli, coriander leaves, salt and sugar with the lemon juice.

Put the tomato puree into the glass measuring jug, adding water up to the 300 ml mark, mixing as you go. Add the contents of the mini chopper, then the cream, garam masala, and the dry roasted cumin. Mix well.

Put the tomato puree into the glass measuring jug, adding water up to the 300 ml mark, mixing as you go. Add the contents of the mini chopper, then the cream, garam masala, and the dry roasted cumin. Mix well.

Serve with rice or naan and vegetables or salad.