Serves 1
Directions
- 1Marinate cubed chicken thighs with garlic paste, ginger paste, salt, yogurt, ground cumin, coriander powder, turmeric powder, mixed curry powder, and smoked paprika and let chill in the fridge for an hour.
- 2Heat up a pan with some oil and add the marinated chicken.
- 3Cook the chicken partially and take it out.
- 4Add more oil and butter to the same pan.
- 5Once the butter has melted, add a cinnamon stick and bay leaf.
- 6Toast for 2 minutes then add onions.
- 7Once the onions change color, add ginger and garlic paste, some spices and salt and cook for another 2 minutes.
- 8Then add the tomato purée and cook it off for 5 minutes before adding a can of chopped tomatoes.
- 9Take out the cinnamon stick and bay leaf and blend the mixture.
- 10Add the sauce back into the pan along with cream and the chicken and let it simmer for 10 minutes.
- 11Garnish with a little bit of cream and fresh coriander.
Ingredients
- 3 pieces chicken thighs
- 1 tbsp garlic paste
- 2 tsp ginger paste
- 1 tsp salt
- 0.25 cup yogurt
- 1 tsp ground cumin
- 1 tbsp coriander powder
- 2 tsp turmeric powder
- 1 tsp mixed curry powder
- 1 tsp smoked paprika
- 1 tbsp vegetable oil
- 3 tbsp unsalted butter
- 1 cinnamon stick
- 1 bay leaf
- 1 yellow onion
- 2 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tsp coriander powder
- 1 tsp chilli powder
- 1 tsp turmeric powder
- 2 tsp salt
- 1 tsp mixed curry powder
- 1 tbsp tomato purée
- 400 g canned chopped tomatoes
- 200 ml double cream
Equipment
panbowlstick blender
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