Chicken Makhani
Floyd Cardoz Chicken Tikka Recipe - Photo by Max Falkowitz
From the team:
Adapted by the team at Serious Eats, they recommend you serve the succulent gravy from this makhani with a good amount of rice. Want even more guidance? Check out this step-by-step post with Floyd by Max Falkowitz.
SERVES: 4-6
TOTAL COOKING TIME: 6 hours
ACTIVE COOKING TIME: 1 hour
INGREDIENTS for the chicken:
4 medium cloves garlic, peeled
2 tablespoons minced fresh ginger
1 jalapeno chili, seeded and chopped
3 tablespoons juice from 3 limes
3 tablespoons neutral oil (such as vegetable or canola)
1 tablespoon kosher salt
3 tablespoons paprika
1 tablespoon FC + B&B Garam Masala
1 teaspoon cayenne pepper
2 cups yogurt
2 pounds boneless, skinless chicken thighs
INGREDIENTS for the sauce:
2 (28 oz.) cans roasted tomatoes
2 cups water
1 large onion, chopped (about 1 1/2 cups)
3 medium cloves garlic, peeled
1 1/2 tablespoons fresh minced ginger
1 jalapeno chili, seeded and chopped
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon cinnamon
Kosher salt
3 tablespoons honey
3 tablespoons fenugreek leaves, toasted until darker in color and crushed
1 tablespoon black pepper
1/2 to 3/4 cup heavy cream, to taste
DIRECTIONS:
For Chicken:
In a food processor, combine garlic, ginger, chili, lime juice, oil, salt, and spices. Process until a rough paste forms, then add yogurt and process until smooth.
Transfer to a large zip-top bag or leakproof container and add chicken. Marinate 4 to 6 hours, or overnight.
When ready to cook, set broiler rack 4 inches from the heat source and preheat broiler to high. Line a rimmed baking sheet with aluminum foil.
Remove chicken from zipper-lock bag and wipe off excess marinade with hands. Lay out in a single layer on baking sheet and broil until color darkens and some dark blisters form, about 5 minutes. Flip chicken, rotate sheet pan, and broil until color darkens on the other side, about 5 minutes. Repeat once or twice until chicken registers 170°F on an instant-read thermometer inserted into the thickest part, and one side has significant charring on edges. Set aside to rest.
For sauce:
In a large, heavy pot, combine tomatoes, water, onion, garlic, ginger, chili, butter, cinnamon, and 1 teaspoon salt. Cover and bring to a boil over high heat, then reduce heat to medium and cook uncovered at a hard simmer, stirring occasionally, until sauce thickens to about 2 1/2 quarts, about 30 minutes.
Transfer 1/3 of sauce to jar of a blender. Starting with low speed, gradually increase to high, and blend until smooth, about 30 seconds.
Strain through a fine mesh strainer into a clean large saucepan, kept warm over low heat..
Repeat with the remaining two batches of sauce.
Still over low heat, stir in fenugreek, black pepper, honey, and cream to taste. Season with salt to taste.
Chop chicken into bite-size pieces and add to sauce.
Serve with rice and a garnish of julienned ginger.
