Creamy Chicken Makhani With Cucumber Salad (DF)
Makhani is a well-known dish eaten across Northern India. In our version, you'll make a cashew paste for your creamy sauce and bake your own tandoori-style chicken tikka.
Ingredients for 2 people
You'll also need
Olive oil, Pepper, Salt, Vegetable oil, Butter Alternative (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9 then take your chicken out of the fridge and open the packet to let it breathe before cooking
Boil a kettle
Chop the chicken breasts portions into bite-sized pieces
Add the chopped chicken in a large bowl with 1 tbsp [2 tbsp] vegetable oil, coconut yoghurt, cayenne pepper (can't handle the heat? Go easy!), garam masala and a pinch of salt – this is your marinated chicken
Transfer the marinated chicken to a baking tray (use baking paper to avoid mess!) and put in the oven for 6-8 min or until the chicken is slightly charred (you'll be cooking this in the curry later!)
Once done, set aside – this is your chicken tikka
Once the chicken is charred, turn the oven down to 200°C/ 180°C (fan)/ gas 6
Meanwhile, add the cashew nuts to a bowl, cover with boiled water and set aside for 5-6 min or until softened
Peel and roughly chop the red onion[s]
Peel (scrape the skin off with a teaspoon) and finely chop the ginger
Peel and chop the garlic roughly
Dice the cucumber finely
Add the diced cucumber to a bowl with 1 tbsp [2 tbsp] olive oil and season generously with salt and pepper – this is your peppery cucumber salad
Drain the soaked cashews
Add the softened cashews, chopped ginger, garlic and onion to a food processor and blitz to form a paste – this is your cashew paste
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat
Once hot, add the whole cloves and cook for 1-2 min
Add the cashew paste and the tomato paste and cook for 8-10 min or until fragrant
Tip: Add a little more vegetable oil if the pan is looking a little dry
Reboil half a kettle
Once fragrant, add the chicken tikka (and any juices) to the pan with the chicken stock mix and 150ml [250ml] boiled water
Cook for 8-10 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened to a curry-like consistency – this is your creamy chicken makhani
Add the plain naans to a baking tray and put them in the oven for 2-3 min or until warm
Once hot, remove the warmed naans from the oven and add a knob of butter alternative to each
Serve the creamy chicken makhani with the buttered naans and peppery cucumber salad to the side
Tip: Watch out for any cloves!
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, nut, peanut, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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