Ingredients
For the chicken marinade:
800g chicken thigh, cut into bite sized pieces
200g plain full fat yoghurt
4 cloves garlic
2 tsps lemon juice
5 cm knob of ginger
1-2 green chillies
1 tsp garam masala
½ tsp turmeric
1 tsp ground cumin
1 tsp red chilli powder
1 tsp salt
For the curry:
4 tbsp ghee (or 3 tbsps butter + 1 tbsp oil)
1 large onion, sliced
1 star anise
1 cinnamon stick
3-4 cloves
½ tsp cumin seeds
2 tbsps garlic, minced or finely grated
1 tbsp ginger, minced or finely grated
1 tsp ground cumin
1 tsp garam masala
1 tsp ground coriander
1 tbsp tomato paste
400g crushed canned tomatoes
2 tsp red chilli powder (adjust to your taste preference)
2 ½ tsp salt (or to taste)
250ml double cream
2 tbsp kasoori methi (dried fenugreek leaves)
Coriander (optional as garnish)
Method
Preheat the grill to the hottest setting.
Mix all the marinade ingredients to coat the chicken.
Grill the chicken until charred (about 5—6 minutes on either side) don’t worry about cooking it through.
Heat the ghee and add cumin seeds, cinnamon stick, cloves and star anise.
Once the cumin seeds start to sizzle, add the onions.
Cook until the onions are browned (3—4 minutes) and then add the ginger and garlic.
Cook until fragrant (30 seconds) and then add the spices and tomato paste and cook for 5 minutes until the paste has darkened.
Add the crushed tomatoes and cook for 20—30 minutes on a low heat.
Add in the chicken (with any cooking liquid), cream and methi, stir well and cook for 5 minutes until the chicken is cooked through.
Taste and adjust seasoning if necessary.
Garnish with coriander and serve with rice and fresh naan.
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