Prep time: 30 minutes
Marinating time: overnight
Cooking time: 45 minutes
500g chicken or breast, cut into thirds salt and pepper to tastse
200g (1 cup) unsweetened natural yogurt
10g (2 tsp) cumin seeds
2 cloves garlic
10g (5cm piece) fresh ginger, peeled
20g (2 tsp) tomato paste
10g (1 1/2 tsp) ground coriander
10g (1 1/2 tsp) garam marsala
2 onions, diced
15g (1 tsp) butter
4 whole cloves
1 stick cinnamon (or 5g/1 tsp ground)
fresh chilli or cayenne pepper to taste
30g (2 tbsp) cashew nuts
1x400ml can chopped tomatoes
250ml (1 cup) cream
15g (1 tbsp) chopped fresh coriander
Make the marinade by blitzing all the marinade ingredients in a food processor. Marinate the chicken overnight to let the flavours penetrate and the yogurt tenderise the chicken.
The next day, preheat the oven grill, then lay the chicken pieces on the wire insert of the grill tray (reserving the marinade for stirring through the sauce later). Grill until the chicken begins to take on a nice colour, about 8 minutes under a hot grill. Season the chicken and transfer to a plate to rest. The chicken will still be under-cooked; it will finish cooking in the sauce, ensuring that it is juicy and tender.
Begin the sauce by sweating the onions in the butter until lightly browned, then add the spices and cashews and saute for 2 minutes on a medium heat.
Add in the tomatoes and allow to reduce for 5 minutes. Remove the cinnamon stick (if used), then transfer the sauce to the food processor and blitz. Add in the chicken, remaining marinade, cream and fresh coriander. Bring to the boil and simmer for 4 minutes to finish cooking the chicken and to allow the flavours to combine.
Serve with Cauliflower Rice.
Recipe from What the Fat cookbook