Ingredients
- 2 tablespoons peanut oil
- 1 kg (2 lb 4 oz), quartered chicken thigh fillets
- 100 g (3 ½ oz) butter or ghee
- 3 teaspoons garam masala
- 2 teaspoons sweet paprika
- 1 tablespoon ground coriander
- 1 tablespoon finely chopped ginger
- 3 teaspoons ground cumin
- 2 cloves, crushed garlic
- ¼ teaspoon chilli powder
- 1 cinnamon stick
- 5, bruised cardamom pods
- 2 ½ tablespoons (concentrated puré e) tomato paste
- 1 tablespoon sugar
- 90 g (3 ¼ oz/ 1/3 cup) plain yoghurt
- 185 ml (6 fl oz/¾ cup) cream (whipping)
- 1 tablespoon lemon juice
Method
1. Heat a frying pan or wok until very hot, add 1 tablespoon oil and swirl to coat. Add half the chicken thigh fillets and stir-fry for 4 minutes, or until browned. Remove from the pan. Add extra oil, as needed, and cook the remaining chicken, then remove.
2. Reduce the heat, add the butter to the pan or wok and melt. Add the garam masala, sweet paprika, coriander, ginger, cumin, garlic, chilli powder, cinnamon stick and cardamom pods, and stir-fry for 1 minute, or until fragrant. Return the chicken to the pan and mix in the spices so it is well coated.
3. Add the tomato paste and sugar, and simmer, stirring, for 15 minutes, or until the chicken is tender and the sauce has thickened. Add the yoghurt, cream and lemon juice and simmer for 5 minutes, or until the sauce has thickened slightly.
