Butter Chicken Makhani

Ingredients

With Boom's Tikka Tarka Masala Curry Kit Skip ahead to "Prep for curry". You can pick up this kit from Boom's Shop. You don't need your Boom coconut for this one - goes well as a side toasted and mixed with coriander and yoghurt.

Without Boom's Tikka Tarka Masala Curry Kit

If you don't have our kit you will need the following:

• 20 grams (6 tsp) of Tikka spice mix. Make your own with our D.I.Y. curry spice mix guide.
• 300ml of Onion base gravy. Make your own with our D.I.Y. Boom Base recipe.

Prep for the curry

• 4 chicken thighs, preferably with bone
• 100 ml full fat natural or Greek yogurt
• 2 lemons
• 4 garlic cloves, divided
• 2 big thumbs of ginger, finely grated
• 200 grams of butter, plus an extra knob
• 1 medium onion, finely chopped
• 2 heaped tablespoons of tomato puree
• 20 grams of Tikka spice mix
• 300 ml of Boom Base (or homemade or store-bought onion base gravy)
• Salt and sugar, to taste
• 200 ml of double cream
• Fresh coriander, chopped (optional)
• Rice, naan, or chapati, for serving

Method:

Marinade Preparation:

1. Remove the skin from the chicken thighs and cut each thigh lengthways into 3 strips, ensuring one strip contains the bone.
2. In a bowl, combine the chopped chicken, yogurt, juice of both lemons (add lemon halves if unwaxed), 2 crushed garlic cloves, and half of your Tikka spice mix (or 3 teaspoons if using a DIY version).
3. Set aside to marinate, optionally refrigerating overnight.

Curry Preparation:

1. Preheat the oven to 200°C (or 180°C for fan ovens).
2. Dilute your Boom Base™ with 300ml of boiling water (or prepare a homemade base portion).
3. Crack something open from the Boom Bottle Shop.
4. Gently fry the chopped onion in 200 grams of butter until translucent.
5. Place the marinated chicken (and lemon halves, if used) on a rack in the oven, allowing excess marinade to drip off. Bake for 10 minutes, then turn the chicken and bake for another 10 minutes or until cooked through with slight charring at the edges.
6. Meanwhile, add the grated ginger and remaining 2 garlic cloves to the onions, frying for a couple of minutes.
7. Stir in 2 heaped tablespoons of tomato puree and the remaining Tikka spice mix, forming a paste. Continue to fry for 1-2 minutes, adding splashes of your Boom Base to prevent burning.
8. Add the rest of the Boom Base and bring to a simmer.
9. Once the chicken is done, add it to the sauce.
10. Season with 1/2 teaspoon of salt and sugar (at least 2 teaspoons for sweetness).
11. Stir in the double cream and an additional knob of butter.
12. Serve the curry garnished with fresh coriander, alongside rice, naan, or chapati.

Notes:

• The marinating process enhances the chicken's flavour.
• Cooking the chicken on a rack ensures a drier, more authentic texture for the final dish.
• Adjust the amount of cream and butter to your preference for richness.

Enjoy your Boom's Big-Mak, a delightful twist on the classic Butter Chicken Makhani! 💥

Nutrition

Natural Composition: The kit is all-natural, gluten-free, vegan-friendly, and contains no added sugar or salt (these are added according to taste preference).

Free From Harmful Additives: It is free from MSG, preservatives, and artificial colourings.

Allergens

Allergens In Tikka Tarka Masala Curry Kit:

Manufactured in a facility that processes nuts, which may be a concern for those with nut allergies.

Additional Allergens Introduced by Cooking:

• Dairy: The recipe calls for butter and double cream. Individuals with lactose intolerance or dairy allergies need to be cautious.
• Chicken: Some individuals have allergies to certain types of meat, including chicken.
• Garlic and Onions: Although not common, some people might have sensitivities or allergies to garlic and onions.