250 g (1 cup) natural yoghurt
2 tsp finely grated ginger
2 tsp finely grated garlic
1 tbsp lemon juice
1 tbsp vegetable or canola oil
½ tsp red chilli powder
4 skinless chicken thigh fillets, cut into 3-4 cm cubes
60 ml (¼ cup) vegetable or canola oil
4 green cardamom pods, bruised
1 stick cinnamon
½ tsp Kashmiri red chilli powder
10-12 raw cashew nuts
2 medium red onions, coarsely chopped
3 cm piece ginger, finely chopped
4 garlic cloves, finely chopped
2 small green chillies, finely chopped
2 large tomatoes, coarsely chopped
¼ tsp red chilli powder
½ tsp ground coriander
½ tsp garam masala
1 tsp masala blend (see Note)
1 tbsp caster sugar
75 g butter
125 ml (½ cup) thickened cream, plus 1 tbsp for garnish
250 ml (1 cup) 1 cup milk
1 tbsp honey (optional)
1 tbsp dried fenugreek leaves, crushed
100 g unsalted butter, plus extra to garnish
¼ cup coriander leaves, coarsely chopped
1 small Spanish onion, thinly sliced
60 ml (¼ cup) white vinegar
125 ml (½ cup) water
1 tsp salt
½ tsp white sugar
1 pinch red chilli powder
250 g (1 cup) plain Greek yoghurt
1-2 tbsp thinly sliced mint leaves
1-2 tbsp thinly sliced coriander leaves
½ tsp toasted cumin seeds, roughly crushed
¼ tsp freshly ground black pepper
cooked basmati rice, to serve
warm paratha, to serve
fresh sliced cucumber, to serve
Borrowed from The Chef's Line
Preparation time: 45 minutes
For the chicken marinade, preheat the oven to 200ºC (180ºC fan-forced).
In a large bowl, mix the yoghurt, ginger and garlic paste, lemon juice, oil and chilli powder. Add the chicken and marinate in the refrigerator for at least 30 minutes (or preferably overnight).
Transfer the chicken to a baking dish and roast for about 10-12 minutes until it is almost cooked but still a bit pink (as it is cooked further later).
For the curry, heat the oil in a medium saucepan over medium heat, add the cardamom, cinnamon, Kashmiri red chilli powder and cashews, and cook for 15 seconds.
Add the onion and sauté until translucent, about 2-3 minutes, but don’t allow the onion to brown.
Add the ginger, garlic and chilli and cook for 30 seconds, stirring so they don’t burn.
Add the tomato, red chilli powder, coriander, garam masala, kitchen king and sugar and cook for 5 minutes; if the mixture starts bubbling rapidly, add about 60 ml (¼ cup) water and continue to cook.
Pour the mixture into a blender and blend until smooth, adding a few tablespoons of water to thin if necessary. Strain for a smooth consistency.
Heat the butter in a large saucepan over low heat, add the curry sauce and roasted chicken and warm through until simmering.
Add the cream, milk and honey and stir through.
When the sauce returns to a simmer, add the fenugreek and remove the pot from the heat.
Garnish with chopped coriander leaves, some cream and a teaspoon of butter.
Serve with the accompaniments.
For the pickled onions, combine the vinegar, water, salt, sugar and red chilli powder, stirring until the sugar and salt dissolve. Add the onion and mix well. Refrigerate for 30 minutes.
For the mint yoghurt, combine all of the ingredients in a bowl and serve chilled.