The masterpiece of Punjabi restaurant cuisine. The alchemy involves a two-stage process: first, chicken is yogurt-marinated and charred in a tandoor (Fire), then submerged in a 'Makhani' sauce—a velvet emulsion of tomatoes, butter, and cream, stabilized with pureed cashews.
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. Mix chicken with yogurt, ginger-garlic paste, chili powder, and salt. Refrigerate for at least 4 hours .
The Char. the chicken at high heat until charred on the outside but slightly undercooked inside. Set aside.
The Sauce. tomato passata with a little water for 15 minutes . Add the cashew paste and honey.
The Emulsion. Whisk in the cold butter cubes one by one into the sauce. Stir in the heavy cream.
Combine. Add the charred chicken pieces to the sauce. for 10 minutes until chicken is cooked through.
Finish. Crush kasuri methi between your palms and stir it in. Serve with Naan.
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