Marinate the chicken...
0 Cut 2 pounds of boneless skinless chicken breasts or thighs into bite sized pieces and place in a large bowl
2 Add 5.3 ounces of plain greek yogurt, 2 cloves of finely minced garlic, 1 teaspoon of ginger paste, 1/2 teaspoon of salt, 1/2 teaspoon of turmeric, 1/2 teaspoon of garam masala, 1/2 teaspoon of ground coriander and a teaspoon of dried fenugreek leaves and mix until well combined
3 Cover the bowl tightly and chill for 4 hours or overnight
Make the sauce...
5 Blend 6 cloves of garlic, 2 small green chilies, 2 small red chilies, 1 large yellow onion, and 2 inches of fresh ginger in a food processor until smooth
6 Place a large skillet over medium heat and 4 tablespoons of butter
7 Once the butter has melted, add the blended chili mixture and cook for about 10 minutes stirring occasionally until the mixture reduces and deepens in color
8 Add 3 tablespoons of tomato paste, 2 tablespoons of garam masala, 1 tablespoon of ground coriander, 1 tablespoon of ground cumin, 1 tablespoon of turmeric and 1 teaspoon of kashmiri chili powder and cook until the mixture has thickened and deepened in color
9 Whisk in a cup of chicken stock and work up any brown bits from the bottom of the skillet
10 Add 29 ounces of tomato puree and a tablespoon of dried fenugreek leaves, cover and simmer for about an hour, stirring occasionally
Cook the chicken...
12 Take the chicken out of the refrigerator for 30 minutes before cooking
13 While the sauce is simmering, place a large skillet over medium heat, add a splash of a neutral oil and cook the marinated chicken until brown on all sides and no longer pink inside
14 Transfer the chicken into the simmering sauce
Assemble the makhani...
16 Once the sauce and chicken have simmered together for 5 minutes, add 1 1/2 cups of heavy cream and 4 tablespoons of butter and mix until well combined
17 Simmer for another 3-4 minutes to bring everything together
18 Serve over white rice garnished with fresh cilantro, black sesame seeds and a drizzle of heavy cream
