A heavenly Indian chicken curry, one of the legendary dishes from London’s Dishoom restaurant.
Note: You’ll need to start this recipe at least 6 hours ahead. Prep time listed does not include the time needed to marinate the chicken.
For the Marinade:
For The Makhani Sauce:
A note about canned tomatoes: I find that canned whole tomatoes are consistently better quality than canned chopped or pureed tomatoes, so when a recipe calls for tomato puree, I blitz the canned whole tomatoes, with their juice, in a blender. It’s a great way to take a recipe up a notch, but if you choose to skip the extra step and use canned tomato puree, the dish will still be delicious.
My favorite canned tomatoes are San Marzano and Muir Glenn Organic. If you can’t find these, I suggest you choose another brand of organic canned tomatoes.
Keywords: Indian chicken curry with tomatoes and cream