Directions
- 1Add olive oil, fresh lemon juice, 1 teaspoon of garlic and ginger, a few spoons of creamy yogurt, 1 small onion, and green chillies to a measuring cup.
- 2Add salt, coriander powder, cumin, garam masala, anardana, amchur, paprika, and chilli flakes to the mixture.
- 3Blend the marinade until smooth.
- 4Stir in a handful of chopped coriander.
- 5Pour the marinade over diced chicken breast in a bowl.
- 6Massage the marinade into the chicken.
- 7Transfer the marinated chicken to a baking dish.
- 8Roast the chicken at 230 degrees Celsius for 25 minutes until golden, juicy, and a bit crispy.
- 9Dice two onions (one white, one red).
- 10Gently fry the diced onions in olive oil with a few bay leaves in a pan until golden and sweet.
- 11Stir in more ginger and garlic paste.
- 12Add a splash of passata and a bit of water to loosen things up.
- 13Season with salt, coriander powder, cumin, garam masala, and red chilli powder.
- 14Stir in about a cup of yogurt and cook it down until it's thick and rich.
- 15Add the roasted chicken and its juices to the sauce.
- 16Stir well, cover, and let it simmer for about 5 minutes for the flavors to meld.
- 17Stir in chopped tomatoes, more green chillies, and a generous handful of coriander.
- 18Serve with buttered roti or just a spoon.
Ingredients
- Olive oil
- Lemon juice
- 1 teaspoon Garlic paste
- 1 teaspoon Ginger paste
- Creamy yogurt
- 1 Small onion
- Green chillies
- Salt
- Coriander powder
- Cumin
- Garam masala
- Anardana
- Amchur
- Paprika
- Chilli flakes
- 1 handful Chopped coriander
- Diced chicken breast
- Bay leaves
- 1 splash Passata
- Water
- Red chilli powder
- Chopped tomatoes
Equipment
Measuring cupSpoonKnifeBlenderCutting boardBaking dishOvenPanSpatulaLidOven mitts
Tips
- No need to add sugar, the onions will release their own caramelized flavor.
- For an extra kick, add more green chillies.
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