NøffNøff BBQ Chicken Makhani
MAINS

NøffNøff BBQ Chicken Makhani

SERVES 4-6
TIME 2 hours + wait time (8 hrs)
LEVEL MEDIUM

The best Chicken Makhani permitted by law

Notes

Use good tomatoes, good butter, and good Garam Masala; they make the biggest difference in the dish. You can also make the Garam Masala yourself.

Homemade Garam Masala (From Nøff Nøff BBQ headquarters) Buy the spices whole from a reputable spice vendor if at all possible.

  • 1 tbsp cumin seeds
  • 1 1/2 tsp coriander seeds
  • 1 1/2 tsp cardamom seeds (peel the pods); I prefer green pods
  • 1 1/2 tsp pepper
  • 2" stick of cinnamon, break into pieces
  • 6 cloves
  • 1/2 tsp ground nutmeg (from the nut; grind it into the spice blender)

Toast the spices (except the nutmeg) in a pan over medium heat until fragrant, then blend in a spice grinder with the ground nutmeg. Store in a sealed jar.

INGREDIENTS
  • CHICKEN
  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp kosher salt
  • MARINADE
  • 4 cloves garlic, peeled
  • 2 tbsp minced fresh ginger
  • 1 jalapeño chili, seeded and chopped
  • 3 tbsp fresh lime juice
  • 3 tbsp oil (neutral, vegetable or canola)
  • 3 tablespoons paprika
  • 1 tablespoon Garam Masala
  • 1 teaspoon cayenne pepper
  • 2 cups yogurt
  • GRAVY
  • 2 (28 oz.) cans roasted tomatoes (use good tomatoes like Muir Glen roasted tomatoes)
  • 2 cups water
  • 1 large onion, roughly chopped
  • 3 cloves garlic, peeled
  • 2 tbsp fresh minced ginger
  • 1 jalapeño chili, seeded and chopped
  • 8 tbsp (1 stick) unsalted butter (use good butter)
  • 1/2 tsp cinnamon
  • 1 tsp salt
  • 1/2 to 3/4 cup heavy cream, to taste
  • Kosher salt to taste
  • 3 tbsp honey
  • 3 tbsp fenugreek leaves, toasted until darker in color and crushed
  • 1 tbsp black pepper
METHOD
  1. 1. Salt the chicken for 15 minutes
  2. 2. Blend garlic, ginger, chilies, lime juice, and oil to a smooth paste.
  3. 3. Whisk the paste, salt, paprika, Garam Masala, cayenne, and yogurt until smooth, and marinate the chicken overnight (min 6 hours).
  4. 4. Grill chicken over high heat (or broil in oven). You want it charred, not cooked through as it will finish cooking in the gravy. Let cool and chop into bite-size pieces.
  5. 5. Stew tomatoes, onion, garlic, ginger, jalapeño, butter, and cinnamon until tender (30 minutes).
  6. 6. Blend the gravy smooth. Strain though a fine mesh sieve for a smoother texture.
  7. 7. Add cream, salt, honey, fenugreek, and pepper, adjuts for taste, and add the chicken (and any juices).
  8. 8. Let the chicken heat up, serve with plenty of fluffy rice.
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