Tender marinated chicken pieces cooked in a rich, creamy tomato curry sauce with aromatic Indian spices.
Prep 25 min
Cook 35 min
Serves 4
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700 g
Chicken breast
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150 g
Greek yogurt
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1 tbsp
Lemon juice
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4 cloves
Garlic
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1 tbsp
Ginger
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2 tsp
Garam masala
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1 tsp
Ground cumin
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2 tsp
Paprika
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1
Onion
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400 g
Chopped tomatoes
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150 ml
Double cream
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30 g
Butter
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1 handful
Fresh coriander
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1
Cut the chicken into bite-sized chunks and place into a large bowl with yogurt, lemon juice, half the garlic, half the ginger, garam masala, cumin and paprika. Mix thoroughly until the chicken is fully coated, then cover and marinate for at least 1 hour or overnight for deeper flavour.
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2
Preheat the grill or oven to a high temperature. Spread the marinated chicken pieces onto a lined tray and cook for 12–15 minutes until lightly charred around the edges but not fully overcooked.
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3
Meanwhile, heat butter in a deep frying pan over medium heat. Finely dice the onion and cook slowly for 8–10 minutes until golden and softened.
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4
Add the remaining garlic and ginger and cook for another minute until fragrant. Stir through an extra teaspoon of garam masala if desired for a stronger spice flavour.
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5
Pour in the chopped tomatoes and simmer gently for 10–15 minutes until the sauce thickens and darkens slightly in colour.
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6
Lower the heat and stir in the cream, mixing until the sauce becomes smooth and rich. Taste and adjust seasoning if necessary.
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7
Add the cooked chicken pieces along with any resting juices and simmer for another 8–10 minutes until the chicken is fully cooked and tender.
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8
Scatter over freshly chopped coriander and serve hot with basmati rice or warm naan bread.