- Hot & Bold
- Mains
- Prep 20 min
- Cook 35 min
- Serves 4
Mild enough for everyone, rich enough to feel like a treat. The chicken marinates while you get on with your day, and the sauce takes barely half an hour. Serve it with plenty of rice and warm bread for the last of the sauce.
Ingredients
For the chicken
- 700 g boneless chicken thighs, cut into chunks
- 150 g plain yoghurt
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp chili powder or paprika
- 2 garlic cloves, grated
- 1 tbsp grated fresh ginger
- 1 tsp salt
For the sauce
- 2 tbsp oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1 tbsp grated fresh ginger
- 2 tsp garam masala
- 1 tsp ground cumin
- 400 g tin chopped tomatoes
- 2 tbsp tomato purée
- 50 g butter
- 150 ml double cream
- 1 tsp sugar
- Salt
To serve
- 300 g basmati rice
- Chopped coriander
- Naan or flatbreads
Method
- Mix the chicken with all the marinade ingredients. Leave for at least 30 minutes, or overnight in the fridge.
- Heat the oil in a large, deep pan. Cook the onion for 8 minutes until soft and golden. Add the garlic and ginger and stir for 1 minute, then the garam masala and cumin for 30 seconds.
- Add the tomatoes, tomato purée and 100 ml water. Simmer for 10 minutes, then blend until smooth with a stick blender.
- Back in the pan, add the chicken with its marinade. Simmer gently for 15 minutes until cooked through.
- Stir in the butter, cream and sugar and simmer for 3 more minutes. Season with salt.
- Meanwhile, cook the rice according to the packet. Serve the chicken over the rice with coriander and warm naan.
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