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Ingredients

  • 100g butter
  • 1 tbsp Oil
  • 2 Medium Onions, finely chopped
  • 1 tsp Fresh Ginger Root, finely chopped
  • 2 tsp Garam Masala
  • 2 tsp Ground Coriander
  • 1 tsp Chilli Powder
  • 1 tsp Black Cumin Seeds
  • 1 tsp Fresh Garlic, crushed
  • 3 Whole Green Cardamoms
  • 3 Whole Black Peppercorns
  • 150 ml Natural Yogurt
  • 2 tbsp Tomato Puree (paste)
  • 8 Chicken Pieces or 1lb Diced Chicken
  • 150 ml Water
  • 2 Whole Bay Leaves
  • 150 ml Single (light) Cream
  • To Garnish
  • Fresh Coriander Leaves
  • 2 Green Chillies, chopped

Method

  • STEP 1
    Heat the butter and oil in a large frying pan. Add the onions and fry until golden brown, stirring. Reduce the heat.
  • STEP 2
    Crush the fresh ginger and place in a bowl.
  • STEP 3
    Add the garam masala, ground coriander, ginger, chilli powder, black cumin seeds, garlic, cardamoms and black peppercorns and blend.
  • STEP 4
    Add the yogurt and tomato puree and stir to combine.
  • STEP 5
    Add the chicken pieces or diced chicken to the yogurt and spice mixture and mix to coat well.
  • STEP 6
    Add the chicken to the onions in the pan and stir fry vigorously, making semi circular movements, for 5-7 minutes.
  • STEP 7
    Add the water and the bay leaves to the mixture in the pan and leave to simmer for 30 minutes, stirring occasionally.
  • STEP 8
    Add the cream and cook for a further 10-15 minutes.
  • STEP 9
    Garnish with fresh coriander leaves and chilies and serve hot.
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