Ingredients:
1 Kg. chicken breast
150 gms (1 small pot) natural full fat yoghurt (the lite stuff does NOT work!)
1 tsp freshly grated ginger
3 cloves garlic, minced
2 tsps cumin, freshly ground
½ tsp ground chile pepper
1 tsp salt
For the sauce:
1 large onion, diced
1 inch piece of ginger, grated
4 cloves garlic, minced
2 small green chiles, minced (Thai chiles are good)
1 tsp turmeric
2 tsps cumin, freshly ground
3 tsps coriander, freshly ground
1 tin (400gms) tomatoes
2 tsps Garam Masala powder
1 tsp fenugreek leaves (kasuri methi)
½ cup double cream
1 tsp sea salt
Fresh cilantro to garnish
Abundant ghee for frying
Method:
1 Kg. chicken breast
150 gms (1 small pot) natural full fat yoghurt (the lite stuff does NOT work!)
1 tsp freshly grated ginger
3 cloves garlic, minced
2 tsps cumin, freshly ground
½ tsp ground chile pepper
1 tsp salt
For the sauce:
1 large onion, diced
1 inch piece of ginger, grated
4 cloves garlic, minced
2 small green chiles, minced (Thai chiles are good)
1 tsp turmeric
2 tsps cumin, freshly ground
3 tsps coriander, freshly ground
1 tin (400gms) tomatoes
2 tsps Garam Masala powder
1 tsp fenugreek leaves (kasuri methi)
½ cup double cream
1 tsp sea salt
Fresh cilantro to garnish
Abundant ghee for frying
Method:
- Prick the chicken breasts with a fork. Beat the other ingredients together and mix the chicken with the marinade. Leave for at least two hours and up to eight.
- Remove the chicken from the marinade and place on a hot grill or the BBQ. Discard the excess marinade. Cook for about five minutes, just to “grill mark” the chicken. It will still be pink inside. Remove and set aside.
- Heat the ghee, in a large pan. Add the chopped onion and fry until translucent.
- Now add the ginger, garlic and chiles. Stir fry for about 2 minutes, until the garlic becomes mellow.
- Add the turmeric, cumin and coriander powders and stir once or twice to incorporate - no more than 30 seconds. Now add the tomatoes and the salt and cook over medium-low until the tomatoes are soft.
- Pour the contents of the pan into a blender and blend until smooth. Return to the pan.
- Add the garam masala, the fenugreek leaves and the double cream. Mix well until the sauce comes together, then add the chicken ( I usually slice the breasts into even pieces) and cook through until the chicken is ready. Garnish with cilantro leaves.
