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olive oil butter chicken thigh onion ginger clove garlic ground coriander ground cumin Garam Masala chili powder tomato puree heavy cream thick yogurt almonds cilantro rice
Viewed: 29 - Published at: 7 years agoIngredients
- 1 tbsp olive oil
- 4 1/2 tbsp butter
- 1 1/2 lb chicken thigh fillets, trimmed, quartered
- 1 None onion, finely chopped
- 1 tbsp grated fresh ginger
- 1 clove garlic, minced
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp garam masala
- 1/4 tsp chili powder
- 1 cup tomato puree
- 1/2 cup heavy cream
- 1/2 cup thick yogurt
- 1/3 cup sliced almonds, toasted
- None None fresh cilantro leaves, for garnish
- None None rice and warm roti, to serve
Method
- Heat oil and 1/2 the butter in a large, heavy-bottomed saucepan over high heat. Cook chicken for 3-4 mins, until browned. Transfer to a plate.
- Reduce heat to medium and add remaining butter. Saute onion, ginger and garlic for 1-2 mins, until fragrant. Add spices and cook, stirring, for 30 seconds, until fragrant. Add tomato puree and season to taste. Simmer for 4-5 mins, until slightly reduced. Reduce heat to low and return chicken to pan along with cream and yogurt. Simmer for 10-15 mins, until chicken is cooked through.
- Ladle curry into serving bowls and sprinkle with almonds and cilantro. Serve with rice and roti.
