Indian Spiced Chicken (Murgh Tikka Makhani)

Indian Spiced Chicken (Murgh Tikka Makhani)

A wonderfully tasty chicken dish, using succelent, marinated chicken drumsticks - this is mild in flavour, but the cashews, cardamoms and honey really give the sauce a lovely sweetness. It is a simply divine dish. You can use Tikka Masala paste instead of Tandoori if that's what you have handy.

Serves: 4 people
Preparation time: 30 mins
Cooking Time: 30 mins
Difficulty: Moderate

Spiciness

If you like this recipe try these

Butter Chicken (Murgh Makhani)

Tandoori Chicken Breast with Mango & Ginger Relish

This recipe features

Ingredients

8 chicken drumsticks, skinned
4 tbsp Patak's Tandoori Paste
1 tbsp plain natural yogurt

For the sauce:

4-5 green cardamom pods
2 tbsp chopped cashew nuts
8 medium tomatoes, halved
2 bay leaves
50g butter
1 tsp ground cardamom
½ tsp dried fenugreek leaves (optional)
1 tsp honey
75ml single cream

Methods

Make two deep cuts in each drumstick. Mix the Patak's Tandoori Paste with the yogurt and spread on the chicken. Leave to marinate in the fridge for a couple of hours or overnight.
Preheat the oven to 190°C / fan 170°C / gas 5. Cook the drumsticks for 25-30 minutes or until cooked through.
Meanwhile, make the sauce. Gently crush the cardamom pods with the back of a teaspoon and out the seeds in a saucepan with the nuts, tomatoes, bay leaves and butter. Cover and cook over a medium heat for 20 minutes. Purée in a blender until smooth.
Return the sauce to the pan and cook over a medium heat for 5 minutes. Add the ground cardamom, fenugreek leaves, if using, honey and cream. Season to taste and simmer for a further 5 minutes. Pour the sauce over the chicken and serve hot.