Ingredients
- 1.5 lb chicken thighs, cubed
- 1 cup tomato puree
- ½ cup heavy cream
- 3 tbsp butter
- 2 tbsp garam masala
- 1 tbsp ginger-garlic paste
- 1 tsp dried fenugreek leaves
- Basmati rice
Serves four
Quantities above make four portions. Calorie count is per serving.
Method
- Marinate chicken in yogurt and half the garam masala for 5 minutes.
- Sear chicken in butter until golden on all sides, about 5 minutes. Remove.
- In the same pan, saute ginger-garlic paste, add tomato puree and remaining spices. Simmer 10 minutes.
- Return chicken, pour in cream, and sprinkle crushed fenugreek. Simmer 8 minutes.
- Finish with a knob of butter. Serve over basmati rice with warm naan.
Timing
Allow roughly 8 minutes of preparation and 22 minutes of cooking. Read the method through once before you start so nothing waits on a pan you could have had going already.