Serves 1
Directions
- 1In a bowl, add the yogurt, garlic, ginger, paprika, cumin, turmeric, chili powder, cinnamon, and lemon juice.
- 2Mix it well.
- 3Spoon half of the marinade into a saucepan and set it aside.
- 4Cut the chicken into bite-sized pieces.
- 5Add the remaining marinade to the chicken and stir until it's completely coated.
- 6Thread the chicken onto skewers, then pan-fry them until they're golden brown all over and cooked through.
- 7For the sauce, add tomato paste to the pan with the reserved marinade.
- 8Cook the tomato paste for a couple of minutes.
- 9Pour in the double cream.
- 10Bring the sauce to a simmer until slightly thickened.
- 11Add the coriander and taste for seasoning.
- 12Dish the chicken up with some rice.
- 13Pour over the creamy sauce.
Ingredients
- 500 g chicken thigh fillets, cut into bite sized pieces
- 200 ml yoghurt
- 4 garlic cloves, minced
- 25 g ginger, minced
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp turmeric
- 0.5 tsp chilli powder
- 0.5 tsp cinnamon
- 1 lemon, juiced
- 1 tbsp tomato paste
- 150 ml double cream
- 10 g coriander, chopped
- rice
Equipment
bowlsaucepanskewerspan
Tips
- Pan, oven, air fryer, or BBQ all work for cooking the chicken.
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