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Ingredients
Serves 4
- 400g boneless chicken thighs
- 5 tbsp natural yoghurt
- 1 large thumb-sized piece of ginger
- 1 whole red chilli
- 3 cloves garlic
- 1 tbsp garam masala
- 1 tbsp cumin
- 2 tbsp ground coriander
Sauce
- 70g butter, diced
- 1 onion, diced
- 8 cardamom pods
- 5 garlic cloves, finely chopped
- 1 large thumb-sized piece of ginger, finely grated1 green chilli, finely chopped
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp chilli powder
- 4 tbsp tomato puree
- 250ml cream
- 250ml chicken stock
- Sea salt
- Lime juice
Method
- Begin by cutting the chicken thighs into even but thick chunks.
- Add the yoghurt, ginger, red chilli, garlic, garam masala, cumin and coriander to a blender and blend to a paste, pour this onto the chicken and allow to marinade for at least an hour, if not overnight.
- Next, heat a large casserole pot and add some plain oil. Add the chicken pieces andcook for 2-3 mins until they are charred on the outside.4.Now reduce the heat in the pot and focus on your sauce ingredients.
- Add a small amount of butter to the pan and go in with the onion, garlic, ginger and green chilli.Sweat this off for a minute.
- Now add the rest of your spices: garam masala, cumin, coriander, cardamom, chilli powder and the tomato paste. Cook this out for another minute.
- Add in your chicken stock and cream and bring to the boil to allow the cream to reduced by half, Finally stir in your diced butter to make it very luxurious
- Adjust the seasoning with lime juice and salt before serving with steamed rice
