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Ingredients
- For the chicken:
2.5 pounds boneless skinless chicken thighs, cut into smaller pieces
1/2 cup full fat plain yogurt
2 tbsp lemon juice
2 tsp turmeric
2 tbsp garam masala
2 tsp kashmiri chili powder
2 tsp coriander
2 tsp cumin
1 tsp smoked paprika
2 tbsp minced fresh ginger
4 garlic cloves, minced
1 1/2 tsp sea salt
1/2 tsp pepper
- For the sauce:
4 tbsp ghee
1 large onion, chopped
1 bay leaf
2 tbsp sugar
1 tsp sea salt
1/4 tsp pepper
2 cups passata (tomato puree)
2 cups heavy cream or full fat canned coconut milk
Directions
- Line a baking sheet with foil.
- In a bowl, mix the chicken ingredients together well. Set aside to marinate.
- Set the oven to broil on high, place the chicken with the marinade spread out on the baking sheet, and broil chicken pieces for about 12 min, until a little bit charred. Take out and set aside until you make the sauce.
- In a large saucepan, melt the ghee. Add the onions and bay leaf. Cook for about 5-7 minutes. Add the sugar, salt, pepper, tomato puree and cream. Bring to a boil, reduce heat and cook for about 10-15 minutes, until a little more thickened.
- Add the broiled chicken with all the juices into the sauce. Simmer for about 5 more minutes. Serve with naan bread and basmati rice. Enjoy!
