Ingredients
- ☑ 5 chicken thighs (cubed)
- ☑ 3 tblspns of yoghurt
- ☑ 1 tspn paprika
- ☑ 1 tspn Kashmiri chilli
- ☑ 1 tspn dhana jeeru
- ☑ ½ tspn salt
- ☑ 200g of butter
- ☑ 2 onions cubed
- ☑ Cardamom
- ☑ 3 garlic cloves minced
- ☑ 2 tblspn kesuri methi
- ☑ 1 tspn dhana jeeru
- ☑ 1 tspn garam masala
- ☑ 2 tblspn tomato puree
- ☑ 2 tblspn passata
- ☑ Half tub of double cream (150g)
- ☑ Salt to taste
- ☑ Chilli powder to taste
Method:
- ✔ Marinate the chicken in the marinade ingredients and leave for 3-4 hours or over night.
- ✔ Cook the chicken in the oven at 180 degrees for 40 mins.
- ✔ Meanwhile in a heavy bottom pan, add butter until melted.
- ✔ Add cardamoms and chopped onion and cook until translucent
- ✔ Add garlic and cook until the raw smell disappears
- ✔ Add tomato passata and tomato puree and cook for 5 mins,
- ✔ Add spice – chilli powder, dhana jeeru, kesuri methi, garam masala and salt
- ✔ Cook the masala for 5 mins on low heat.
- ✔ Add double cream and simmer on low heat for a further 5 mins.
- ✔ Add in cooked chicken. Alter the consistency by adding water and cook the curry for 10 mins.
By instagram @whatsfordinnerhun