This recipe calls for Tandoori Marinade Paste
Our authentic blend of aromatic spices, ginger & tamarind for a beautifully balanced Tandoori dish.
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 Spice Paste instead of Tandoori if that's what you have handy.
Ingredients
Serves 4 people
- 8 chicken drumsticks, skinned
- 4 tbsp Patak's Tandoori Spice 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
- 1/2 tsp dried fenugreek leaves (optional)
- 1 tsp honey
- 75ml single cream
Method
- Make two deep cuts in each drumstick. Mix the Patak's Tandoori Spice 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.
-
Serves 4 people
- 8 chicken drumsticks, skinned
- 4 tbsp Patak's Tandoori Spice 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
- 1/2 tsp dried fenugreek leaves (optional)
- 1 tsp honey
- 75ml single cream
-
- Make two deep cuts in each drumstick. Mix the Patak's Tandoori Spice 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.
