Serves 4
INGREDIENTS
2 tbsp oil
1 large red (or brown) onion, chopped
½ tsp minced ginger
½ tsp minced garlic
2 dried bay leaves
1 tsp ground cumin
2 tsp garam masala
1 tsp red chili powder
2 tbsp butter
Juice from 1 small lemon
2 tbsp tomato paste
½ cup cream
1 tbsp natural yogurt
¼ cup milk
500g boneless chicken, cut into cubes (I used thigh fillet)
¼ tsp ground fenugreek
6-8 cashew nuts, ground (optional)
Coriander leaves, to garnish
Naan, or basmati rice, to serve
INSTRUCTIONS
1. Heat 1 tbsp oil in a frying pan over medium high heat. Add chicken. Sprinkle with
ground fenugreek and 1 tsp garam masala. Season with salt and pepper. Saute,
stirring occasionally, for 6-10 minutes or until the chicken is cooked. Set aside.
2. Meanwhile, heat 1 tbsp oil in a large saucepan over medium-high heat. Add
onions, and sauté, stirring occasionally, for 2-3 minutes or until soft and
translucent. Add ginger, garlic, ground cumin, 1 tsp garam masala, red chilli
powder, butter and lemon juice. Saute, stirring, for 2 minutes.
3. Add tomato paste, and cook, stirring, for a minute. Add cream, yogurt and milk.
Bring to the boil. Reduce heat, and simmer for 3-4 mins.
4. Stir cooked chicken in the sauce. Add ground cashew nuts, if using. Cook for
another 3-4 minutes. Remove from heat. Garnish with coriander leaves.
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