Serves 1
Directions
- 1Start by marinating 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 in a pan.
- 3Fry the chicken in batches until charred and crispy on both sides.
- 4Remove the chicken from the pan.
- 5In the same pan, fry sliced onions for 5 minutes until softened.
- 6Add a cinnamon stick and some cardamom pods to the onions.
- 7Add a splash of water to the onions and spices.
- 8Once the water has evaporated, add salt, pepper, cumin, coriander, red chili powder, garam masala, and turmeric to the pan and fry for 1 minute.
- 9Add tinned peeled tomatoes, green chilies, and fresh coriander to the pan.
- 10Add 300ml of water to the sauce.
- 11Cover the pan and let the sauce reduce for about 10 minutes.
- 12Take out the cinnamon stick and cardamom pods from the sauce.
- 13Blend the sauce until it's nice and smooth using an immersion blender.
- 14Add 1 tbsp of butter to the blended sauce and mix until it melts.
- 15Add the seared chicken back into the sauce.
- 16If the sauce is too thick, add a splash of water.
- 17Let the chicken finish cooking in the sauce for a few minutes.
- 18Finish the dish by adding double cream, saving a few tablespoons for garnish.
- 19Add dried fenugreek leaves to the dish.
- 20Garnish with chopped coriander and the saved cream.
Ingredients
- 1 kg chicken thighs
- 3 tbsp full fat yogurt
- 1 tbsp ginger and garlic 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 peeled tomatoes
- 2 -4 green chillies
- 1 handful fresh coriander
- 200 ml double cream
- 1 tsp dried fenugreek leaves
Equipment
pantongswooden spoonimmersion blender
Tips
- Charring the chicken gives the dish a nice smokey flavor and depth.
- Adding water to onions prevents them from browning, you want onions to add a sweet, caramelized note.
- Using peeled tomatoes results in a smoother sauce, you can also use passata.
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