chillyfillmores
Emma Keys
Marinade ▢1/2 cup plain yoghurt , full fat ▢1 tbsp lemon juice ▢1 tsp tumeric powder ▢2 tsp garam masala (Note 1) ▢1/2 tsp chilli powder or cayenne pepper powder (Note 2) ▢1 tsp ground cumin ▢1 tbsp ginger, freshly grated ▢2 cloves garlic, crushed ▢1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces
Ingredients
Curry ▢2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable oil (Note 3) ▢1 cup tomato passata (aka tomato puree) (Note 4) ▢1 cup heavy / thickened cream (Note 5) ▢1 tbsp sugar ▢1 1/4 tsp salt To serve – choose ▢Basmati rice ▢White rice ▢Coriander/cilantro (optional)
Ingredients
01
For the best flavor, marinate chicken in yogurt, lemon juice, garlic, ginger, chili powder, and garam masala for at least 2 hours or overnight.
02
Heat butter in a pan and sear the marinated chicken until golden brown. Cook on medium-high heat for about 5 minutes per side, then set aside.
03
Sauté onions, garlic, and ginger in butter. Add pureed tomatoes, garam masala, turmeric, and chili powder. Let it simmer for 10 minutes for a deep flavor.
04
Blend the sauce until smooth using an immersion blender or a regular blender. Add cream, butter, and honey for a perfect balance of richness and spice.
Return the cooked chicken to the sauce. Simmer for 15 minutes on low heat, allowing the chicken to absorb the delicious flavors.
05
05
Stir in additional butter, fresh cilantro, and a pinch of salt. For extra authenticity, add dried fenugreek leaves for an earthy taste.