Chicken
Boneless Chicken Breast	g
Butter	g
Heavy Cream	g
Marinade
Fresh Ginger	g
Garlic Clove
Kosher Salt	tsp
Chili	tsp
Ground Cumin	tsp
Garam Masala	tsp
Lime Juice	tsp
Olive Oil	tsp
Greek Yoghurt	g
Makhani Sauce
Garlic Clove
Vegetable Oil	ml
Fresh Ginger	g
Chopped Tomatoes	g
Bay Leaves
Cardamom Pods
Cinnamon Stick
Sea Salt	tsp
Chili	tsp
Butter	g
Garam Masala	tsp
Sugar	g
Honey	tbsp
Ground Cumin	tsp
Fenugreek Leaves	tsp
Dried Dill	tsp
Heavy Cream	g

Mariande the Chicken
1. In a food processor, blitz all the ingredients to a smooth paste, then transfer to a bowl.
2. Cut the chicken into 4 cm chunks, add to the marinade and turn to coat. Cover and leave to marinate in the fridge for six to 24 hours.
Makhani Sauce
3. Peel and finely dice 15g of the garlic. Warm a large saucepan over a medium-high heat and add the oil.
4. Toss in the chopped garlic and fry until light golden brown and slightly crisp – about seven to eight minutes. Remove with a slotted spoon and drain on kitchen paper.
5. Grate the remaining garlic and the ginger to a fine paste on a microplane (or grind in a mortar). Using a blender, blitz the chopped tomatoes to a fine consistency.
6. Put the saucepan containing the oil back on a medium-high heat and add the bay leaves, green and black cardamom pods, and the cinnamon sticks.
7. Let them crackle for one minute, stirring regularly, then turn down the heat and add the garlic and ginger paste. Cook for five minutes, allowing the paste to brown, but not burn.
8. Add the tomatoes, salt and chilli powder to the pan.
9. Bring to a rapid simmer and cook until reduced by half, stirring regularly so it doesn’t catch – this should take about 30 minutes.
10. Add the butter and simmer for a further five minutes. Add the garam masala, sugar, honey, cumin, crisp garlic, fenugreek leaves and dill fronds, and cook for a further 15 minutes.
11. Add the cream and simmer gently for five minutes. The sauce is now ready to use.
Prepare the Chicken
12. Heat the grill to medium-high. Put the marinated chicken on a rack in the grill pan, brush with the melted butter and grill for eight to 10 minutes, until cooked through and nicely charred.
13. To finish, warm a large saucepan over a medium-low heat. Add the makhani sauce, cream and grilled chicken, and simmer very gently for 10 minutes.
14. Serve the curry garnished with ginger matchsticks, chopped coriander and pomegranate seeds, with a bowl of steamed rice on the side.

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