Everyone who eats this says it's better than a 5 star restaurant.

Prep: 10 minutes

Cook: 25 minutes

Serves 4



Recipe by recipetineats

Ingredients

MARINADE
1/2 cup plain yoghurt , full fat
1 tbsp lemon juice
1 tsp tumeric powder
2 tsp garam masala (Note 1)
1/2 tsp chilli powder or cayenne pepper powder (Note 2) I use cayenne pepper
1 tsp ground cumin
1 tbsp ginger, freshly grated
2 cloves garlic, crushed
750 g chicken thigh fillets, cut into bite size pieces
CURRY
2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable oil (Note 3)
1 cup tomato passata
thickened cream
1 tbsp sugar
1 1/4 tsp salt
TO SERVE – CHOOSE
Basmati rice
White rice
Coriander (optional)

Instructions

Optional blitz: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I do not do this)

1.Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).

2. Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don’t pour the Marinade left in the bowl into the fry pan).

3. Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).

4. Sauce: Add the tomato passata, cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
Garnish with coriander leaves if using. Serve with rice

Recipe Notes:

1. Garam Masala a spice mix that is readily available at supermarkets nowadays. You will find it in the spice section and it costs around the same as other spices.

2. Pure chilli powder– This is not chili powder as Americans know it! American Chili Powder contains things other than ground dried chili. Use pure chili powder or cayenne pepper to add a spice kick. The spiciness is very mild. I use cayenne pepper

3. Ghee is a clarified butter used in Indian cooking. For this recipe, it can be substituted with butter or almost any neutral flavoured cooking oil.

4. Tomato passata is pureed tomatoes. Nowadays it is readily available in supermarkets, usually alongside pasta sauces. It costs just a tiny bit more, sometimes the same, as canned tomatoes.

If you can’t find it, puree canned tomatoes using a blender.

5. For a lighter version, use OR for a lighter version use 3/4 cup light cream + 1/4 cup milk (full fat or low fat)