Ingredients
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½ cup (125g) Greek-style yoghurt
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2 garlic cloves, crushed
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3cm piece ginger, peeled and finely grated
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2 teaspoons ground cumin
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2 teaspoons ground coriander
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1 teaspoon garam masala
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¼ teaspoon chilli powder
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600g chicken thigh fillets, trimmed and cut into 3cm pieces
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1 tablespoon vegetable oil
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20g (1.4 tablespoons) butter
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1 brown onion, halved and thickly sliced
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410g can (1 â…” cups) tomato purée
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½ cup (125ml) liquid chicken stock
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½ cup (125ml) thickened cream
01
Preparing chicken
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In a glass or ceramic dish, mix yoghurt, garlic, ginger, cumin, coriander, garam masala, and chilli powder.
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Add the chicken pieces and stir to coat evenly.
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Cover and refrigerate for 2 hours.
02
The Base
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Heat vegetable oil and butter in a saucepan over medium-high heat.
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Add onion and cook, stirring occasionally, for 3-4 minutes until softened.
03
Chicken and sauce
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Add the marinated chicken mixture to the pan. Stir and cook for 5 minutes or until the chicken starts to change colour.
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Stir in tomato purée and chicken stock. Cover and bring to the boil.
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Reduce heat to low and simmer, stirring occasionally, for 15-20 minutes until the chicken is tender and the mixture has thickened slightly.
04
Serve
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Stir in the thickened cream and season to taste.
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Simmer for a further 5 minutes until heated through.
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Serve with steamed rice and garnish with coriander leaves if bothered.
