Marinade
- 1/2 cup plain Yoghurt
- 3 Cloves garlic (crushed)
- 2 teaspoons fresh finger (grated)
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon ground cumin
- 1 teaspoon Paprika
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Salt
- 1 Tablespoon Lemon Juice
Sauce
- 2 Tablespoons Butter
- 1 Large Onion (chopped finely)
- 3 Cloves Garlic (crushed)
- 2 Teaspoons Fresh ginger (grated)
- 2 teaspoons Garam Masala
- 1 teaspoon Ground Cumin
- 1 Teaspoon Paprika
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Turmeric
- 1/8 teaspoon Chilli Powder
- 2 Tablespoons Tomato Paste
- 350 grams Passata or canned tomatoes
1 kg Boneless Chicken thighs (skin off)
To Finish
- 1 Cup Plain Yoghurt
- 2 Tablespoons Butter
- 2 teaspoons sugar
- 1 teaspoon Fenugreek leaves or Parsley (finely chopped)
- 1/2 teaspoon Salt and Pepper
Instructions
Mix marinade ingredients all together, add chicken. Coat with the marinade, cover and leave overnight in the fridge, or minimum of 3 hours if you are short on time.
Sauce: Add butter and onion to a large pan, Sauté until softened, then add Garlic, Ginger, Garam Masala, Ground Cumin, Paprika, Ground Coriander, Turmeric and Chilli powder. (cook for a few minutes, then add tomato paste and passata.
Mix gently all together, then add the marinated chicken.
Bring to a simmer, cover and cook until chicken is ready. Around 12 minutes for boneless thighs.
Notes:
If you want a quick dinner, use boneless chicken breast, cubed it will cook quicker (around 8 minutes). Chicken thighs don’t dry out as much, but take a little longer to cook.
If you want a really smooth sauce, take the chicken out before you add the finishing ingredients and blend the sauce together, then add the chicken back in and then add finishing ingredients.
This dish thickens while standing.
Cool the sauce a little before gently adding your finishing ingredients
Serve with Rice and Naan
