Chicken Makhani Curry

Preparing the final delicious dish would take around only few hours!, lets start ...

4 large skinned chicken breasts
2 large red chillies as required, I know some ppl dont like that spicy
4 cloves of garlic, finely chopped
150ml double cream
150ml natural yogurt
1 fresh lemon
1 tsp Garam Masala (more than chilly powder)
2 tsp Ground Cumin
2 tblsp Coriander leaves
50g Butter
1/2 tsp salt
1.5kg fresh ripe tomatos if available

Core and de-seed the chillies, chop them up fine as shown on image

Add the chillies, fine chopped garlic, cumin and garam masala to a small bowl.

Mash it up and then add the juice of the lemon, coriander leaves and the yogurt to create the marinade. Really this should be blended but as I don't have a blender I did it by hand. If you have a blender though, use it.

Chop up the chicken into 3cm pieces and put into a non metallic bowl

Mix in the marinade with the chicken, cover and put in the fridge for at least 3 hours

While freeze is doing his work .... quarter the tomatos and put into a pan with nothing else. Warm for 20mins on a low to medium heat

Strain the tomatos into a clean pan using a fine sieve. Throw away the skins and pulp left over.

You end up with a tomato sauce like so, heat this for 50 mins until reduced to a nice thick sauce. You may need to skim off any yellow stuff off the top as it is heating.

Add in 50g of butter and salt then stir and heat for another 20 minutes.

Add in the 150ml of double cream, heat through thoroughly and set aside.

By this time the chicken should be ready, so heat a pan with 3 tbl spoons of vegetable oil and add it all.

Cook for 15 minutes on a medium heat.

Add in the tomato sauce and stir and heat for 5 minutes.

The finished curry ready to be served!

Serve with basmati or the rice of your choice...
I also have a video ready, will post it after editing and reducing the size!