About the Recipe
Ingredients
Chicken marinade
1kg chicken thighs
300g of Greek yoghurt
1 tbsp english mustard
2 tbsp of ginger and garlic paste
1 tbsp of ground turmeric
1 tbsp of chilli powder
2 tsp sea salt
Sauce
2 tbsp of vegetable oil
6 cardamom pods
4 cloves
3 bay leaves
4 tbsp of ginger and garlic paste
2 tbsp of chilli powder
2 green chillies
1kg plum tomatoes, pureed
200ml of double cream, plus extra to serve
250g of unsalted butter
2 tbsp of garam masala
1 tbsp fenugreek powder
Preparation
Place a saucepan over a medium heat and add the oil. Add in the whole spices and cook for 30 seconds, then add the ginger and garlic paste, chilli powder and green chillies. Cook for a few minutes, then turn the heat down to low and add the tomatoes. Cover and cook for 45 minutes, or until the sauce has reduced by a third.
Remove and discard the whole spices, then add the cream, butter, garam masala and fenugreek leaves. Season to taste with sugar and salt, then leave to gently simmer while you cook the chicken
Place a pan over a medium-high heat and allow to get hot. Add the marinated chicken and cook for 15 minutes, ensuring they are well sealed all over, then add them to the sauce. Taste again for seasoning