Sauce Spices *
Sauce Ingredients
Marinade Ingredients
Marinading Chicken
Method
- 1/2 tsp Asafoetida (this can be found in most supermarket spice sections, if you don't have this to hand it's not completely necessary!)
- 1 Tbsp Ground Cumin
- 1 tsp Ground Coriander
- 2 Tbsp Turmeric
- 1 Tbsp Garam Masala
- 3 Tbsp Kashmiri Chilli Powder (if you don't have this to hand, you can easily use an alternative such as Tandoori Masala powder)
Sauce Ingredients
- 1 Tbsp Ground Almonds
- 3 Garlic Cloves (Minced)
- Thumb-size piece of ginger (Grated)
- 1 White Onion (Finley Chopped)
- 3 Tbsp Tomato Puree
- 1 Tin Chopped Tomatoes
- 60g Salted Butter
- 200ml Double Cream
- 2 tsp Golden Sugar (or Muscovado)
- Salt & Pepper to Taste
- 1 Chicken Stock Cube/Jelly
- 250ml Water
- 5 Tbsp Olive Oil
Marinade Ingredients
- 5 Tbsp Natural Yogurt
- 30ml Lime Juice
- Skinless / Boneless Chicken Thighs
- 1 Tbsp Kashmiri Chilli Powder
- 1 tsp Garam Masala
- 1 Tbsp Turmeric
- 1 tsp Ground Cumin
Marinading Chicken
- Chop the chicken into large chunks, place in a glass bowl, cover in lime juice and leave for 15 minutes.
- Add the natural yogurt, spices and mix well.
- Leave the chicken to marinate in the fridge for 2/3 hours or ideally overnight.
Method
- Pre-heat the oven to 200 deg c
- Heat olive oil in a large oven proof pan. Add the onion and cook until golden.
- Stir in tomato paste, garlic, ginger, ground almonds, sugar and all spices*. Cook these for 2-3 minutes.
- Add half the butter and cook for a further minute.
- Stir in chopped tomatoes, chicken stock cube and water. Bring to the boil and reduce to a simmer for 15 minutes.
- Stir in the double cream until heated through, add the remaining butter and blend the sauce using a hand blender.
- Add marinaded chicken and vegetables of choice and place in the oven for 30 minutes or until the chicken is cooked.
- Finally, serve with rice or freeze for future use!
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