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Marinade
| Cuisine: Indian |
| Portions: 2 |
| Prep Time: 20 minutes |
| Cook Time: 30 minutes |
| Total: 50 minutes |
| 2 whole chicken thighs |
| 1/2 cup plain yoghurt |
| 2 tbsp garlic (crushed) |
| 2 tbsp ginger (crushed) |
| 2 tbsp 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 |
Sauce
| 2 tbsp 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 tbsp coriander leaves and stems (finely chopped for garnish) |
Britain’s national dish. A curry that is mild enough for anyone to eat.
Marinade
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
Cook the sauce.
Blend the sauce.
Add the chicken, stir, serve.