Britain’s national dish. A curry that is mild enough for anyone to eat.
Marinade Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 2 | whole | chicken thighs |
| 1/2 | cup | plain yoghurt |
| 2 | tbs | garlic (crushed) |
| 2 | tbs | ginger (crushed) |
| 2 | tbs | coriander leaves and stems (finely chopped) |
| 2 | tsp | coriander seeds (ground) |
| 1 | tsp | cumin seeds (ground) |
| 2 | tsp | Kashmiri chiles (ground) or 1/2 tsp cayenne mixed with 1 1/2 tsp sweet paprika |
| 1 1/2 | tsp | salt |
| 1/2 | tsp | Punjabi garam masala |
| 1/2 | tsp | ground turmeric |
Directions
Dry fry the spices if desired.
Grind the spices in a mortar and pestle.
Cube the chicken into good sized chunks.
Add the yoghurt, ginger, garlic and dry spices into a dish with the chicken.
Let it marinate for a few hours.
Sauce
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 2 | tbs | ghee |
| 1 | whole | red onion (small, coarsely chopped) |
| 1 | whole | red bell pepper (small, rough chopped) |
| 1/4 | cup | slivered blanched almonds |
| 1/4 | cup | golden raisins |
| 1 | cup | diced tomatoes |
| 1/4 | cup | heavy (whipping) cream |
| 1/2 | tsp | salt |
| 1/4 | tsp | cayenne |
| 1/4 | tsp | Punjabi garam masala |
| 2 | tbs | coriander leaves and stems (finely chopped for garnish) |
Directions
Cook the sauce.
Blend the sauce.
Add the chicken, stir, serve.