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Preparation Time : 120
Cook Time : 15
Total Time : 135
fresh ginger, peeled, thinly sliced 1 inch
garlic cloves, thinly sliced 2 nos
garam masala 2 tsp
dried chilli flakes 1/4 tsp
flaked almonds 1/2 cups
chicken thigh fillets, cut into 3cm pieces 1.2 kgs
natural yoghurt 3/4 cups
tomato paste 2 tbsp
cardamom pods, lightly crushed 6 nos
vegetable oil 1/4 cups
butter, chopped 50 gms
brown onions, halved, thinly sliced 2 nos
thickened cream 3 tbsp
Process the ginger, garlic, garam masala, chilli flakes and almonds in a food processor until combined.
Transfer to a large bowl.
Add chicken, yoghurt, tomato paste and cardamom. stir well to combine
Cover and place in the fridge for 2 hours to marinate.
Heat oil and butter in a non-stick frying pan over medium-high heat.
Cook onion, stirring often, for 7 minutes or until golden
Add chicken once onions are ready and smelling good
Cook, stirring often, for 15 minutes or until chicken is cooked through and starts to brown
Stir in cream next
Simmer, stirring often, for 5 minutes or until you can feel the chicken blended well with all the flavours
take off heat and serve warm accompanied by rice preparations or any Indian flat breads
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