Serves 1
Directions
- 1Marinate the chicken thighs in yogurt, ginger and garlic paste, salt, pepper, cumin, coriander, red chili powder, garam masala, and turmeric.
- 2Heat up vegetable oil with 1 tbsp of butter and fry the chicken in batches till charred and crispy on both sides.
- 3Remove the chicken from the pan.
- 4In the same pan, fry onions for 5 minutes until softened.
- 5Add cardamom pods and cinnamon along with a splash of water.
- 6Once the water has evaporated, add the ground spices (salt, pepper, cumin, coriander, red chilli, garam masala, turmeric) and fry for 1 minute.
- 7Add peeled plum tomatoes, 300ml of water, chopped coriander, and green chillies.
- 8Pop the lid on and simmer for 10 minutes.
- 9Remove the cardamom pods and cinnamon stick.
- 10Blend the sauce until smooth.
- 11Add a tbsp of butter and mix it through till it melts.
- 12Add the chicken back into the sauce.
- 13Stir in the cream, saving a few tbsp for garnish.
- 14Let the chicken finish cooking for a few minutes.
- 15Top with chopped coriander and methi (dried fenugreek leaves).
Ingredients
- 1 kg chicken thighs, cut into pieces
- 3 tbsp full fat yogurt
- 1 tbsp garlic and ginger paste
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp red chili powder
- 0.25 tsp garam masala
- 0.25 tsp turmeric
- 4 tbsp vegetable oil
- 2 tbsp butter
- 1 cinnamon stick
- 3 cardamom pods
- 1 tin of peeled tomatoes
- 2 -4 green chillies
- 1 large handful fresh coriander
- 300 ml water
- 200 ml double cream
- 1 tsp methi (dried fenugreek leaves)
- onions
Equipment
panblender
Tips
- Charring the chicken gives the dish a nice smokey flavour and depth.
- Adding water to onions prevents them from browning, you want onions to add a sweet, caramelised note.
- Using peeled tomatoes results in a smoother sauce, you can also use passata.
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