Making Indian food at home is easy with this simple recipe packed with flavour. Rich with tomato and fragrant spices, serve this familiar favourite with coriander and EASIYO natural yoghurt to make a perfect mid-week meal the whole family will love.
Try clarified butter for cooking, for a higher smoke point. Put a butter block in a glad bag and leave in a pot of hot water until melted. Chill in the fridge until solid, and then wash off the white milk solids.
750g boneless chicken thighs, cubed (about 5-6)
3 cloves chopped garlic
1 thumb grated ginger
2 tsp garam masala
1 tsp cumin
1 tsp turmeric
1 tsp ground coriander
½ tsp chilli powder (or to taste)
2 tbsp oil
Mix the chicken with all the above ingredients and marinate for 4-6 hours.
50g Westgold butter
1 diced onion
400g tomato puree
½ cup chicken stock
½ cup cream
2 tbsp chopped coriander
salt and pepper
Melt butter in a fry pan and saute onion until soft.
Add the chicken in two batches and lightly brown.
Add tomato puree and stock and simmer until chicken is cooked.
Add the cream and coriander and simmer until a good consistency. Season.
Serve topped with a dollop of EASIYO natural yoghurt and a sprinkle of fresh chopped coriander, basmati rice and naan bread.