Serves 2. You need to buy: a pot of cream, two onions, a tin of chopped
tomatoes, and two chicken breasts. Check your stocks of: ghee, olive oil,
garlic, ginger, sugar, and garam masala.
- In a wok, melt 4 tsp ghee with 4 tsp olive oil.
- Add 5 garlic cloves (chopped finely) and 1 cubic inch of ginger (grated
or chopped finely). Fry until it smells good.
- Add two medium onions, chopped radially. Stir until coated with oil.
- Chop up 2 chicken breasts into chunks.
- In a second pan, start frying the chicken with some oil on a low flame.
- Once the onions are soft and browning, dump in 400g chopped tomatoes
- This is a good time to prepare the spices. Mix 2 tbsp sugar and 4
tbsp garam masala in a bowl and add some cold water. Mix until you have
a smooth paste.
- Let it cook until a lot of the water is boiled off and it's a soft
clump. Note: Cook sufficiently before blending - it's a lot messier
- Pour/ladle the mass into a blender/food processor and pulse until smooth.
- Pour the sauce back into the wok and place over a low flame. Add the
- Add 200g cream and mix in. I've been using double cream but perhaps
single would work better.
- Add the spices to the sauce little by little, stirring and tasting as
you go, until it tastes good. Serve.
Remember to source naan bread and basmati rice somehow.
- 4 Chicken breasts
- 175g natural yoghurt
- 6 cardamom pods
- 1/2 tsp cloves
- 1/2 tsp cinnamon
- 3/2 tsp cumin
- 1 tsp coriander seeds
- pinch of salt
- a few drops red food colouring
- 75g butter
- 100ml single cream
- 1 onion
- 400g chopped tomatos
- 4 cloves garlic
- ~ 1 in^3 of ginger
- 1 green chilli pepper
- 8 cardamom pods
- 1 tsp cloves
- 2 tsp cumin
- 2 tsp cinnamon
- 1 tsp coriander seeds
- 2 tsp turmeric
- 1 tsp cayenne chilli powder
- 1 cap lemon juice
- 2 tbsp sugar
- some salt/garlic powder and pepper
- Prepare the marinade: Crush the cardamom, cumin, and coriander. Add them
along with the cloves, cinnamon, salt, and food colouring to the yoghurt.
Cut the chicken breasts into chunks and add them to the marinade. Leave in
the fridge for between 1 and 24 hours.
- Chop the onion and green chilli peppers, crush the garlic, and grate the ginger.
- Heat some oil and butter in the pan, and add some coriander seeds. Add in
the onion, peppers, garlic, and ginger, along with some cardamom, cloves,
turmeric, cumin, cinnamon, cayenne chilli, garlic, salt, pepper, lemon
juice, and sugar.
- After 5 mins, add in the chopped tomato and tomato puree. Add more butter if
necessary. Fry until soft.
- Take off the heat. When cool, pour the mixture into a blender. Remove the
chicken from the marinade and place it in the pan. Add the remaining
marinade to the blender and blend to a paste. Pour the sauce back into the
pan and place on high heat.
- Boil the chicken in the sauce. When it's cooked through, begin correcting
the texture and flavour. Add cream to smooth the sauce out, and additional
spices to improve the taste.
- Destarch the rice and add it with salt and pepper to a pan of boiling water.
Place naan breads in oven.
- Make sure the chicken is cooked through. Decorate with a swirl of cream and
coriander leaves and serve in the pan.