Well it’s supposed to Spring but with temperatures dipping at the time of writing, and even the odd sprinkling of snow, why not warm yourself up with this awesome dish.

This fabulous recipe for Chooza Makhani chicken dish comes from the talented Divesh Anand, the head chef a Five Rivers A La Carte in Walsall

Ingredients 

• 1kg fresh tomatoes
• 2 tbsp tomato paste
• ½ kg diced chicken breast
• 250g butter
• 1 cup vegetable oil
• 2 tbsp cashew nut paste
• 20g Khoya (Curd) – or use condensed milk a substitute
• 1 ltr single cream
• ½ tbsp Kasoori Methi
• ½ tbsp coarse black pepper
• 1 tbsp Garam Masala
• 2 tbsp honey
• Coriander, finely chopped
• Red chilli powder as required

Method

Make the Makhani gravy first. Boil the tomatoes, then sieve out the tomato skin and seeds. In a separate pot put some vegetable oil, add ginger and garlic paste and cook until slightly brown. Add the boiled tomatoes, cook until the oil separates from the mixture. Add remaining spices, butter, honey and a small amount of water. Cook for up to 10-15 minutes. Add the single cream and cook for a further 20 minutes Now add chicken pieces and cook through. Garnish with fresh cream and fresh coriander Serve with steamed Rice or Tawa Roti/Tandoori Naan.