- Preparation: 25 min
- Cooking: 30 min
- Portions : 4
- Freezes: Yes
Ingredients
- Chicken
- 1 kg (2.2 lb) boneless, skinless chicken thighs, cubed
- 125 ml (1/2 cup) plain yogurt
- 2 cloves garlic, finely chopped
- 15 ml (1 tbsp) finely chopped fresh ginger
- 15 ml (1 tbsp) garam masala
- 2.5 ml (1/2 tsp) salt
- 1 lime, for the juice
- Sauce
- 1 onion, chopped
- 1 small jalapeño pepper, seeded and chopped
- 2 garlic cloves, chopped
- 15 ml (1 tbsp) chopped fresh ginger
- 40 g (3 tbsp) butter/ghee/oil
- 15 ml (1 tbsp) garam masala
- 15 ml (1 tbsp) tomato paste
- 1 can (14 oz) diced tomatoes
- 125 ml (1/2 cup) chicken broth
- 125 ml (1/2 cup) 35% cream
- 10 g (1/4 cup) chopped coriander
Preparation
- Chicken
- Place rack in center of oven. Preheat oven to 500°F (260°C). Line a baking sheet with aluminum foil. Lightly butter foil.
- In a large bowl, mix all ingredients. Spread on the baking sheet. Bake for 15 minutes or until chicken is cooked through. Set aside.
- Sauce
- Meanwhile, in a large sauce pan over medium heat, lightly brown the onion, chili pepper, garlic and ginger in the butter. Add the garam masala and tomato paste. Cook, stirring, for 2 minutes. Add the diced tomatoes and chicken broth. Season with salt and pepper. Simmer for 15 minutes. Stir in the cream. Remove from the heat.
- Using a hand blender, puree the sauce until smooth. Adjust the seasoning. Add the cooked chicken to the sauce and continue cooking, stirring, for a few minutes or until the sauce is thickened.
- Sprinkle with coriander. Serve with rice and naan bread.
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