Where it comes from
Invented in 1950s Delhi as a way to rescue unsold tandoori chicken: leftover pieces were simmered in tomato, butter and cream. The dish that became India's global ambassador began as an act of thrift.
Method
- 1
Marinate
15:00Coat the chicken in yogurt, ginger-garlic, chilli and salt and leave it for at least an hour.
- 2
Char the chicken
12:00Grill, broil or pan-sear on high heat until the edges blacken. That char is the whole dish.
- 3
Simmer the tomato base
25:00Cook tomatoes with cashews, a knob of butter and salt until collapsed, then blend smooth and sieve.
- 4
Bring it together
10:00Return the purée to low heat, whisk in the remaining butter, then the cream and crushed kasuri methi.
- 5
Fold and rest
10:00Slide in the charred chicken with its juices, warm through, and rest ten minutes before serving with naan.
Cook's notes
- Sieving the purée is what makes it velvet — do not skip it.
- Crush kasuri methi between your palms to wake it up.
