You may also like
Ingredients
- 2 tablespoons peanut oil
- 1kg boneless, skinless chicken thighs, cubed
- 60g salted butter
- 2 teaspoons garam masala
- 2 teaspoons sweet paprika
- 2 teaspoons ground coriander
- 1 tablespoon finely chopped fresh ginger
- ¼ teaspoon chilli powder
- 1 cinnamon stick
- 6 cardamom pods, bruised
- 350g tomato passata
- 1 tablespoon sugar
- ¼ cup plain yoghurt
- ½ cup cream
- 1 tablespoon lemon juice
Method
1. Heat a wok until very hot, add 1 tablespoon oil and swirl to coat the side of the wok. Stir-fry the chicken in two batches, for 4 minutes each batch, or until browned. Remove from the wok.
2. Reduce the heat and add the butter to the wok. Add the spices and stir-fry for 1 minute, or until fragrant. Add the chicken and and stir to coat in the spices.
3. Add the tomato and sugar and simmer, stirring, for 15 minutes, or until the chicken is tender and the sauce is thick. Add the yoghurt, cream and lemon juice, and warm through for 5 minutes. Remove the cinnamon stick and cardamom pods before serving.
