INGREDIENTS
For the marinade
2 tbsp unsweetened natural yogurt
2 tbsp double cream
1 tsp root ginger, peeled and grated
4 cloves garlic, crushed
A generous pinch of ground cinnamon
½ tsp ground peppercorns
1 tbsp vegetable oil
½ tsp paprika
¼ tsp chilli powder
500g chicken breasts, chopped into 2cm cubes
For the sauce
3 tbsp vegetable oil
2 medium onions, finely chopped
¼ tsp turmeric powder
½ tsp ground cumin
¼ tsp salt
½ tsp ground fenugreek or 1 tbsp dried fenugreek leaves (optional)
100g peeled plum tomatoes, blended
1 tbsp butter
Recipe continues
METHOD
In a bowl, mix together the ingredients for the marinade and add the chicken. Fold the marinade into the meat. Cover and refrigerate for 30 minutes to one hour.
Heat the oil for the sauce in a large pan or wok and fry the onions for 7 minutes until they are lightly browned. Add the turmeric, cumin and salt followed by the fenugreek, if using and mix for a minute.
Tip in the tomatoes and cook for 3 minutes until the onion mixture becomes quite thick. Add the butter followed by the chicken pieces along with the marinade and cook on a low heat for 10 minutes until the chicken is cooked.
Serve with naan bread and an onion and green leaf salad.