It’s not hard to believe that this is one of Britain’s favourite dishes. So, making it yourself has to make it even more special.
Ingredients
- 4 chicken breasts, skin on, cubed into 4 cm pieces
- Juice and finely grated zest 1 large lime
- 1 tbsp. very finely grated fresh ginger
- 3 cloves garlic, very finely crushed
- ½ tsp. red chilli powder
- 1 tbsp. smoked paprika
- 1 tsp. ground cumin
- 2 tsp. garam masala
- 2 tbsp. coriander
- 2 tbsp. oil, any
- 100g thick sheep yogurt
- Salt
- Pepper
- For the Sauce
- 4 tbsp. oil
- 2 tbsp. ground coriander
- 2 tsp. turmeric
- 4 tsp. paprika
- 4 tbsp. grated ginger
- 2 tsp. fenugreek leaves
- 2 tsp. garam masala
- 1 small red chilli chopped very finely
- ½ tsp. ground cloves
- 2 large onions very finely chopped
- 4 cloves garlic
- 4 ripe tomatoes, chopped
- 1 can Heinz tomato soup
- 1 chicken stock cube
- 125mls whipping cream
- 4 tbsp. white wine vinegar
- 50-75g cold, cubed unsalted butter
- few leaves fresh coriander
- sugar
Method
- Place the lime juice and zests into a bowl, then add all the rest of the ingredients and really mix well.
- Add the chicken pieces and mix well again with a little salt and pepper.
- Cover and leave overnight in the fridge.
- Pre heat a grill to its hottest setting.
- For the sauce heat the oil and add the coriander, turmeric, paprika, ginger, fenugreek, garam masala, chilli and cloves and fry for a minute or two.
- Next add the onions and garlic and cook again for a few minutes.
- Next add the tomatoes, soup, stock cube, cream, vinegar and a little water and cook for 15-20 minutes or until the onions are cooked and slightly reduced.
- Blend the sauce in a liquidiser until really smooth, and then pour back into a saucepan and re boil.
- Remove the chicken from the fridge and place the chunks onto a baking tray and grill for 3-4 minutes on each side and is half cooked.
- Place straight into the simmering sauce and simmer for 4-5 minutes to finish cooking, do not overcook. Season well with salt, pepper and sugar to balance.
- Finally add the butter and shake the pan until the sauce is thickened and glossy.
- And the coriander and serve.
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