Tandoor-Style Murgh Makhani

Method

1. Cut the chicken into 4 cm pieces and toss with the lemon juice, salt and Kashmiri chili. Leave for 20 minutes (first marinade). Add the Greek yogurt, garlic, ginger, garam masala and half the melted ghee, toss again and refrigerate for at least 4 hours, ideally overnight (second marinade). Thick yogurt clinging to the chicken is what chars nicely.

   Add in this stepBoneless chicken thighs 360 gLemon juice 1½ tspSalt (first marinade) ½ tspKashmiri chili powder (marinade) 1 tspGreek yogurt (thick) 70 gMinced garlic (marinade) 1½ tspMinced ginger (marinade) 1½ tspGaram masala (marinade) ½ tspGhee (or melted butter) ½ tbsp

2. Melt the butter in a 18 cm saucepan, add the cardamom, cloves and cinnamon and fry over medium heat for 1 minute. Add the garlic and ginger for 30 seconds, then the tomatoes, cashews, Kashmiri chili and water. When it boils, cover, turn down to medium-low heat and simmer for 18 min, until the tomatoes have completely collapsed and the cashews squash easily between your fingers.

   Add in this stepButter (for the sauce) 30 gGreen cardamom pods 3Cloves 2Cinnamon stick (per 5 cm piece) ½Minced garlic (sauce) 1 tspMinced ginger (sauce) 1 tspRipe tomatoes (roughly chopped) 400 gUnsalted cashews 20 gKashmiri chili powder (sauce) ¾ tspWater 150 ml

   medium heat→medium-low heat

3. While the sauce simmers, preheat the oven grill (broiler) to 250°C. Thread the chicken onto skewers or spread it out on a rack over a tray and grill on the top shelf for 12 min, turning once and brushing with the rest of the ghee. It is ready when the edges are charred in spots and the thickest piece is white all the way through when cut.

   Add in this stepGhee (or melted butter) ½ tbsp

   oven

4. Remove the cinnamon stick and blend the sauce for at least 1 minute until very smooth (hold the lid down with a towel, as it is hot). Pour it into a fine sieve and press it through with the back of a ladle to catch the skins and cardamom husks. This is what gives a silky, restaurant-smooth sauce.

5. Return the sauce to the pan, add the salt and honey and reduce over medium-low heat for 6 min. Coat the back of a spoon and draw a finger through it: if the line stays, it is thick enough. Add the grilled chicken and its juices and simmer for 5 min more so the flavours soak in.

   Add in this stepSalt (sauce) ½ tspHoney 1 tsp

   medium-low heat

6. Turn the heat down to low heat and add the cold butter one piece at a time, swirling the pan until it melts. When the sauce looks glossy, stir in the cream, crush the fenugreek between your palms over the pan and sprinkle with garam masala. Do not boil after adding the butter or it will split. Rest for 2 minutes and serve with butter naan or basmati rice.

   Add in this stepCold butter (to finish, diced) 25 gDouble cream (heavy cream) 70 mlDried fenugreek leaves (kasuri methi) 1 tspGaram masala (to finish) ½ tsp

   low heat