This is a recipe from Rajinder Pandey Head Chef of Mint Leaf Restaurant, Haymarket, a restaurant offering modern Indian menus

Corney & Barrow have a great range of affordably priced own-label ‘house’ wines that punch above their weight

This Corney & Barrow Pomerol is a good match for Murgh Tikka Makhani because of the high percentage of Merlot in the blend. The red fruit, easy tannins and soft finish match the richness of the Makhani sauce.

For more mid-week wine and recipe ideas from top chefs and wine writers, because mid-week is when you should spoil yourself, visit Corney & Barrow Mid Week Meals for delicious inspiration.

Ingredients

Chicken tikka (step 1)

400g chicken breast diced

½ tbs ginger paste ½ tbs garlic paste

2 tbs greek yoghurt

 1 tsp red chilli powder

 ½ tsp garam masala

1 tsp vegetable oil

Makhani sauce (step 2)

 8 medium tomato (peeled cut into quarters)

 4 green cardamon

1 inch cinnamon stick

4 cloves

 4 bay leaves

2 green chilli

2 tbs tomato paste

1 tsp kasoori methi (fenugreek leaf powder)

1 inch ginger

30g unsalted butter

0ml single cream

salt to taste

1 tbs honey

1 tsp kashmiri chilli powder

1 tbs vegetable oil

Method

To make the chicken tikka mix all the ingredients in step 1 and leave aside for a minimum of 4 hours.

Cook the chicken on a barbecue or in an oven until cooked through.

To make the makhani sauce, heat the oil in a sauce pan and the whole spices with green chilli, ginger and tomato and cook until it has thickened.

 Blend the sauce in a blender and pass through a strainer.

Put the sauce back on the heat and boil, add the chilli powder, salt, honey and butter and simmer for 20 minutes or until the sauce is thick.

Sprinkle with kasoori methi before serving.

Add the grilled chicken pieces and season to taste.

Best enjoyed with steamed rice or plain naan bread.