Indian spiced chicken

Chicken drumsticks cooked in a rich creamy indian sauce and sweetened with honey

Indian name: Murgh Tikka Makhani
Heat rating: 1
Serves: 4
Preparation time: 20
Cooking time: 30

What you need:

• 8 chicken drumsticks, skinned
• 4 tbsp Patak's Tandoori Paste
• 1 tbsp plain natural yogurt

For the sauce:

• 4-5 green cardamom pods
• 2 tbsp chopped cashew nuts
• 8 medium tomatoes, halved
• 2 bay leaves
• 50g butter
• 1 tsp ground cardamom
• ½ tsp dried fenugreek leaves (optional)
• 1 tsp honey
• 75ml single cream

What you do:

1. Make two deep cuts in each drumstick. Mix the Patak's Tandoori Curry Paste with the yogurt and spread on the chicken. Leave to marinate in the fridge for a couple of hours or overnight.
2. Preheat the oven to 190°C / fan 170°C / gas 5. Cook the drumsticks for 25-30 minutes or until cooked through.
3. Meanwhile, make the sauce. Gently crush the cardamom pods with the back of a teaspoon and out the seeds in a saucepan with the nuts, tomatoes, bay leaves and butter. Cover and cook over a medium heat for 20 minutes. Purée in a blender until smooth.
4. Return the sauce to the pan and cook over a medium heat for 5 minutes. Add the ground cardamom, fenugreek leaves, if using, honey and cream. Season to taste and simmer for a further 5 minutes. Pour the sauce over the chicken and serve hot.

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