Best 2 Chicken Masala Recipe James Martin Recipes

JAMES MARTIN'S BUTTER CHICKEN

Steps:

• Blend the chilli powder, cumin, garam masala, coriander, 3 garlic cloves, turmeric, cinnamon, ginger and cashews to a fine purée in a food processor. Add half of the lemon juice and blitz once more until smooth. Stir in the yoghurt until well combined.
• Put the chicken breasts in a bowl and pour over the marinade, mixing to coat. Marinate in the fridge for 1 hour.
• Preheat the grill to its highest setting and place an oven shelf in the middle of the oven.
• Transfer the marinated chicken to a grill tray lined with aluminium foil. Grill for 12-15 minutes, until the marinade has browned and the chicken is just cooked through.
• Meanwhile, heat the oil in a frying pan over a medium heat. Add the cinnamon stick and cardamom pods and stir-fry for 1 minute, until fragrant. Add the remaining garlic, chillies and tomatoes and simmer for 4-5 minutes.
• Add the grilled chicken and cook for a further 4-5 minutes, until the sauce has thickened slightly and the chicken is cooked through.
• Whisk in the chilled butter a little at a time, then add the cream and simmer for another 2 minutes. Season, to taste, with salt and freshly ground black pepper. Keep warm.
• Meanwhile, make some chapatis, pile the flour onto a clean work surface and make a well in the centre. Gradually and carefully add 250ml/9fl oz cold water, pulling the flour in from the inner edges of the well to combine, until the mixture comes together as a soft dough. Knead until soft, smooth and elastic.
• Divide the dough into 4 pieces then roll each piece into a ball. Roll out the balls onto a floured work surface to form a flat disc 2-3mm thick.
• Heat a griddle pan or non-stick frying pan over a high heat until very hot. Cook the chapatis one at a time until just charred, about 20 seconds on each side. When the chapati is cooked, bubbles will form at its surface. Brush the cooked chapatis with the melted butter.
• Serve the butter chicken with the chapatis.

CREAMY MASALA CHICKEN

Steps:

• Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.
• Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.
• Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.
• Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.