Serves 5
Directions
- 1Marinate the chicken thighs in Greek yogurt and the marinade spices; let sit for at least 30 minutes, preferably overnight.
- 2Place the chicken on a baking tray and grill at 210 degrees Celsius.
- 3Fry the diced onions until golden brown, then add the chopped tomatoes followed by 3/4 can of water.
- 4Add the sauce spices and continue cooking on low heat.
- 5Cool the sauce and blend until smooth.
- 6Return the sauce to the pan, add the cooked chicken thighs, mix well, and stir in the double cream and butter.
- 7Finish by garnishing with chopped coriander.
- 8Prepare the garlic butter by mixing the melted butter, chopped garlic, and fenugreek; spread onto naan bread.
Ingredients
- 2 tbsp Greek yogurt
- 1 tbsp garam masala
- 1 tbsp tumeric
- 1 tsp salt
- 1 tsp chilli powder
- 1 tbsp ginger and garlic paste
- 2 whole red onion, finely diced
- 1 can chopped tomatoes
- 2 tbsp garam masala
- 1 tbsp tumeric
- 3/4 tbsp chilli powder
- 3/4 tbsp salt
- 1 tsp fenugreek
- 1 tsp brown sugar
- 150 ml double cream
- 2 tbsp butter
- 10 whole chicken thigh, chopped
- to taste coriander, chopped (optional)
- 5 whole naan bread
- 2 tbsp butter, melted
- 3 whole garlic clove, finely chopped
- 1 tsp fenugreek
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