MUNCH RATING: 4/5
This is a dish you will need to prepare in advance as you need to marinate the chicken for at least 8 hours or overnight. This makes the chicken lovely and tender and really flavoursome. I served this with pilaf rice which I cooked in my Tefal 4-in-1 rice cooker, but you can do this in the oven using this pilaf recipe.
This dish is actually really easy to make, as the sauce is basically a spicy tomato and onion sauce laced with cream or yoghurt.
- Serves 4
About 4 – 6 Chicken pieces, cut into 2 inch chunks (I always use thighs but they tend to vary in size, so I allow at least 1 large thigh per person and add a couple extra).
FOR THE MARINADE
- 4 cm /1 ½ inches ginger, grated
- 3 or 4 cloves garlic, crushed
- 1 teaspoon garam masala*
- 1 teaspoon curry powder*
- ½ teaspoon chilli powder*
- ½ ground cumin*
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 5 tablespoons natural yoghurt (this is about half of a 150ml pot)
- ½ onion, chopped (use the other ½ for the pilaf rice)
- 1 teaspoon curry powder
- 2 or 3 tinned plum tomatoes or third of a tin of chopped tomatoes
- 200ml chicken or vegetable stock
- 5 tablespoons natural yoghurt (this is the other half of the 150ml pot) or double cream for a creamier, less tangy flavour.
- 1 tablespoon honey (optional)
- Make the Marinade: Put the ginger, garlic, spices, salt and lemon juice into a wide shallow non-metallic dish and mix into a smooth paste, then add the chicken and mix to coat thoroughly. Cover and leave to marinate in the fridge for 8 hours or overnight.
- Make the sauce: Fry the onion in a tablespoon of oil until softened and golden brown. (If making pilaf rice then set aside ½ of the onion at this stage). Stir in the curry powder and cook for 2 minutes, adding a splash of water if it starts to catch on the bottom of the pan. Add the tomatoes and stir over a high heat for a few minutes until they have broken down. Add the chicken stock and simmer uncovered for 10 minutes until the sauce has reduced and thickened. Take off the heat and use a blender to make the sauce smooth. Return to the heat and stir in the yoghurt or double cream and honey.
- Cook the chicken: Heat the grill to its highest setting. Arrange the chicken pieces on an oven tray and cook for 5-10 minutes until charred at the edges, then turn the chicken pieces over and cook for a further few minutes until completely cooked through.
- Add the cooked chicken to the sauce, along with any juices from the oven tray and give it a good stir. Heat through until piping hot and serve with rice.
You can adjust the spice mix to your own tastes or whatever you have in the cupboard. The 4 main spices used in curries are: turmeric, cumin, chilli and ground coriander. These were the main spices that were in my curry powder and garam masala and I added extra cumin and chilli as ‘top notes’ to my curry.