Definitely not an authentic recipe, I played around with it and this with ground almonds is our current winner dinner! Creamy, spicy and tender – delicious. It takes a while but is very simple as long as you’re organised. Marinate chicken overnight then just grill, set aside while making the sauce and combine.
450 grams to ½ kg chicken (or 1 lb.)
Juice of one small lemon
1/2 tsp. Salt
1/2 tsp. Chilli powder (hot or mild, it’s up to you)
1/2 tsp. turmeric
3/4 tsp. garam masala powder
¾ tbsp. oil
1 tbsp. ginger garlic paste
1/2 cup thick yoghurt
For the sauce:
2 tablespoons Ghee or butter
1 tsp. each of grated ginger garlic
One cinnamon stick
2 green cardamoms
1 to 2 green chilies depending on how hot you want it.
4 large tomatoes, either crushed or blended.
1 tsp chilli powder (adjust to suit your taste)
2 to 3 tblsp. Ground almonds
1 tsp. garam masala powder
1 tblsp. honey or agave syrup
salt as needed
100 ml cream
Cut chicken into chunks. Marinate with lemon juice, chili powder and salt for 20 minutes.
Add ingredients for the second step. Refrigerate overnight.
Grill the chicken, turning so it’s evenly cooked and has a good colour.
Add the crushed or blended tomatoes, chilli powder and salt. Mix and cook until the tomato puree becomes thick and begins to leave the sides of the pan
Bring the mix to a boil and simmer for 3 to 5 minutes, add a little more water if it’s too thick.
Add the cooked chicken and simmer gently for 5 minutes.
Add garam masala and ground almonds, simmer for a couple of minutes.