Chicken Makhani

Floyd Cardoz Chicken Tikka Recipe - Photo by Max Falkowitz

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.


Make the recipe? Don’t forget to share your creation on social media — tag #FloydsFood!

Previous
Previous

Tamarind Margarita

Next
Next

Spiced Beef Kebabs