Serves 1
Directions
- 1Add yogurt, minced garlic, minced ginger, garam masala, turmeric, ground cumin, red chili powder, and salt to a bowl.
- 2Mix all the marinade ingredients together.
- 3Add sliced or diced chicken breasts to the marinade.
- 4Mix the chicken thoroughly with the marinade.
- 5Slice the onions.
- 6Heat olive oil in a large saucepan on medium heat.
- 7Add the marinated chicken pieces to the hot pan.
- 8Cook the chicken until browned, stirring occasionally.
- 9Remove the chicken from the pan and set aside.
- 10In the same pan, add a little more oil if needed, then add the sliced onions.
- 11Stir the onions and cook until softened and mixed with the leftover chicken marinade residue.
- 12Add minced garlic and minced ginger to the cooked onions.
- 13Stir and cook for one minute.
- 14Add ground cumin, garam masala, and ground coriander to the pan.
- 15Mix well and cook for about 30 seconds.
- 16Add blitzed tinned tomatoes, chili powder, and salt to the mixture.
- 17Stir to combine all ingredients.
- 18Cover the pan and let the sauce simmer for about 10-15 minutes until it thickens and becomes a deep brown-red color.
- 19Add water to the sauce.
- 20Blend the sauce with an immersion blender until smooth.
- 21Pour in the double cream.
- 22Add kasoori methi (or dried fenugreek leaves).
- 23Stir the cream and kasoori methi into the sauce.
- 24Add the cooked chicken back into the sauce.
- 25Mix the chicken into the sauce.
- 26Cover and cook for an additional 8-10 minutes until the chicken is cooked through and the sauce is thick and bubbling.
Ingredients
- 5 or 6 chicken breasts
- 1 tub plain yogurt
- 0.5 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon red chili powder
- 1 teaspoon salt
- olive oil
- 3 sliced large onions
- 1 tablespoon garlic
- 2 or 3 tablespoons minced ginger
- 3 teaspoons ground cumin
- 3 teaspoons garam masala
- 1 teaspoon ground coriander
- 3 cans tinned tomatoes
- 2 teaspoon red chili powder
- 3 teaspoons salt
- 300 ml double cream
- 2 or 3 tablespoons sugar
- 2 teaspoons kasoori methi
Equipment
bowlchopping boardknifelarge saucepanspoonimmersion blenderlid
Tips
- If the sauce is too thick, add some boiling water and mix it thoroughly.
- Top with some coriander and serve with naan, fresh rice, lemon wedges and red onions sliced and pickled in vinegar.
- Cook the chicken pieces in batches of two or three, making sure not to crowd the pan.
- Fry until browned for only 3 minutes on each side.
- Let the onions cook and mix well with the leftover chicken marinade residue in the pan.
- Add sugar if desired for sweetness.
- Refrigerate the chicken marinade for a minimum of an hour, but ideally overnight
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