Ingredients
Serves 4-6
125ml natural yoghurt
1 tablespoon lemon juice
1 teaspoon ground turmeric
1 tablespoon garam masala
1 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon grated fresh ginger
2 garlic cloves, crushed
1kg chicken thigh fillets, cut into 3
2 tablespoons ghee or peanut oil
1 onion, finely chopped
1 teaspoon ground cardamom
1 cinnamon stick
425g can tomato puree
150ml chicken stock
250ml thickened cream
Steamed basmati rice, to serve
Method
Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, coriander, ginger and garlic in a bowl. Add chicken thigh meat, mix well, cover and refrigerate overnight.
Heat the ghee in a pan over medium heat. Add the onion, cardamom and cinnamon and cook for 2 minutes until the onion softens but does not colour. Reduce heat to low, add the marinated chicken, tomato puree, and stock. Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes.
Garnish with chopped coriander and serve with rice.