- 800g chicken, bonles and skinless, cut into 3-4cm pieces
- 2 garlic cloves, peeled and finely crushed
- 2 cm ginger, peeled and finely grated
- 0.5 tsp fine sea salt
- 0.5 tsp hot chilli powder
- 1.5 tbs lemon juice
- 75 ml yoghurt
- 0.5 tsp garam masala
- 0.5 tsp ground turmeric
- 1 tsp ground cumin
- 1-2 tbs vegetable oil for brushing
- 2 garlic cloves peeled and finely chopped
- 2 cm ginger, peeled and finely chopped
- 1 cardamom pod, seeds lightly crushed
- 2 cloves
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp hot chilli powder or to taste
- 275 ml blended tomatoes/passata
- 1 tbs lemon juice
- 40 g unsalted butter
- 100 ml double cream
- chopped coriander to garnish
1. Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix and chill for 30 mins.
2. Mix together the yoghurt, garam masala, turmeric and cumin, add to the chicken, coating well. Cover again and chill for 3-4 hours
3. Preheat oven to 180C/Fan 160C/Gas mark 4. Put the chicken pieces on a grill rack set on a baking tray and bake for 8-10 minutes. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 minutes until just cooked through.
4. For the sauce: heat the ghee or butter in a pan and add the garlic and ginger. Fry for a min or so, add the cardamom, cloves, coriander, garam masala, turmeric and chilli powder. Stir well and fry for 1-2 minutes until they become aromatic. Stir in the tomato puree and lemon juice and cook for another couple of minutes. Add the chicken pieces and stir well to coat. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth. Taste and adjust the seasoning.
5. Transfer to a warm bowl and garnish with chopped coriander.