Ingredients
Tap to tick offMarinade
- ½ Cups Curd
or plain yogurt - 1 Tbsp Lemon Juice
- 1 Tsp Turmeric Powder
- 2 Tbsp Garam Masala
- ½ Tsp Red Chilli Powder
or Cayenne powder - 1 Tsp Cumin Powder
- 1 Tbsp Fresh Ginger
grated - 2 Garlic Cloves
- 750 Grams Chicken Thigh
diced
Sauce
- 3 Tomatoes
Or make purée - 1 Tbsp Ghee
Or butter - ⅓ Cups Half and Half Cream
- 1 Tbsp White Sugar
- 1 Tsp Fine Salt
- 2 Onions
Fry the onion until brown and blend
Method
In a large bowl
- ½ Cups Curd
or plain yogurt - 1 Tbsp Lemon Juice
- 1 Tsp Turmeric Powder
- 2 Tbsp Garam Masala
- ½ Tsp Red Chilli Powder
or Cayenne powder - 1 Tsp Cumin Powder
- 1 Tbsp Fresh Ginger
grated - 2 Garlic Cloves
- 750 Grams Chicken Thigh
diced
Combine the marinade ingredients with the chicken in a bowl. Cover and refrigerate (minimum 3 hrs).
In a large frying pan
- 1 Tbsp Ghee
Or butter
Heat the ghee (or butter, or oil) over high heat in a large fry pan. Take the chicken out of the marinade but do not wipe or shake off the marinade from the chicken.
Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over.
Add to frying pan
- 3 Tomatoes
Or make purée - ⅓ Cups Half and Half Cream
- 1 Tbsp White Sugar
- 2 Onions
Fry the onion until brown and blend
Add onions, fry until they turn brown, add diced tomatoes, sauté for 5 mins. Blend to make the sauce.
Sauté the sauce for 10 minutes or until oil separates.
Add cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 2-3 more minutes. Check to see if more salt is needed.
Garnish with cilantro leaves (optional) and serve with rice/ roti.