Creamy and mildly spiced tomato-based curry with tender marinated chicken in a rich buttery sauce.
Prep 20 min
Cook 40 min
Serves 4
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700 g
Chicken thighs
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150 g
Greek yogurt
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1 tbsp
Lemon juice
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5 cloves
Garlic
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1 tbsp
Ginger
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2 tsp
Garam masala
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2 tsp
Paprika
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50 g
Butter
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1
Onion
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400 g
Chopped tomatoes
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200 ml
Double cream
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1 handful
Fresh coriander
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1
Cut the chicken thighs into large bite-sized pieces and place them into a bowl with yogurt, lemon juice, half the garlic, half the ginger, paprika and garam masala. Mix thoroughly and marinate for at least 1 hour.
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2
Preheat the grill or oven to a high temperature and cook the marinated chicken for 12–15 minutes until lightly charred around the edges.
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3
Meanwhile, melt butter in a large pan over medium heat and cook the finely chopped onion for 8–10 minutes until soft and golden.
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4
Add the remaining garlic and ginger and cook for another minute until fragrant.
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5
Pour in the chopped tomatoes and simmer for 10–15 minutes until thickened and rich in colour.
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6
Blend the sauce if desired for a smoother restaurant-style finish, then return it to the pan.
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7
Stir through the cream and add the grilled chicken pieces along with any resting juices.
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8
Simmer gently for another 10 minutes until the chicken is fully cooked and coated in the buttery sauce.
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9
Scatter over fresh coriander and serve with naan bread or steamed basmati rice.