Steve made me this for my mothers day meal. It was nice but the sauce was a bit watery and it wasn't spicy enough for me (this may be because of Steve though and not the actual recipe)!
Serves 4
6 cloves garlic, peeled
3 inches fresh root ginger, peeled
2-3 fresh red chillies, deseeded
olive oil
1 tbsp mustard seeds
1 tbsp paprika
2 tsp ground cumin
2 tsp ground coriander
3 tbsp garam masala
7oz natural yoghurt
4 medium chicken breasts, skinned and cut into large chunks
1 tbsp butter
2 medium onions, peeled and finely sliced
2 tbsp tomato puree
small handful of ground cashew nuts or almonds
sea salt
4fl oz double cream
handful fresh coriander, chopped
juice of 1-2 limes
Grate the garlic and ginger on the finest side of a cheese grater and put to one side in a bowl. Chop the chillies as finely as you can and mix them in with the ginger and garlic. Heat a good splash of oil in a pan and add the mustard seeds. When they start to pop, add them to the ginger and garlic mixture along with the paprika, cumin, ground coriander and 2 tbsp of the garam masala. Put half of this mix in a bowl, add the yoghurt and the chicken pieces to it, stir and leave to marinate for half an hour or so.
Melt the butter in the saucepan the mustard seeds were in and add the sliced onions and the remaining half of the spice mix. Cook gently for 15 mins or so without browning too much - it should start to smell fantastic! Add the tomato puree, the ground nuts, half a litre of water and 1/2 a tsp of salt. Stir well and simmer gently for a few mins. Let this sauce reduce until it thickens slightly and then place to one side.
Put the marinaded chicken on a hot griddle pan or barbecue and sear until cooked through - you can also do this under a preheated grill if you like.
Warm the sauce and add the cream and the other tablespoon of garam masala. Taste and correct the seasoning if necessary. As soon as it boils, take off the heat and add the grilled chicken. Check the seasoning once more and serve sprinkled with the chopped coriander, and the lime juice.
Serves 4
6 cloves garlic, peeled
3 inches fresh root ginger, peeled
2-3 fresh red chillies, deseeded
olive oil
1 tbsp mustard seeds
1 tbsp paprika
2 tsp ground cumin
2 tsp ground coriander
3 tbsp garam masala
7oz natural yoghurt
4 medium chicken breasts, skinned and cut into large chunks
1 tbsp butter
2 medium onions, peeled and finely sliced
2 tbsp tomato puree
small handful of ground cashew nuts or almonds
sea salt
4fl oz double cream
handful fresh coriander, chopped
juice of 1-2 limes
Grate the garlic and ginger on the finest side of a cheese grater and put to one side in a bowl. Chop the chillies as finely as you can and mix them in with the ginger and garlic. Heat a good splash of oil in a pan and add the mustard seeds. When they start to pop, add them to the ginger and garlic mixture along with the paprika, cumin, ground coriander and 2 tbsp of the garam masala. Put half of this mix in a bowl, add the yoghurt and the chicken pieces to it, stir and leave to marinate for half an hour or so.
Melt the butter in the saucepan the mustard seeds were in and add the sliced onions and the remaining half of the spice mix. Cook gently for 15 mins or so without browning too much - it should start to smell fantastic! Add the tomato puree, the ground nuts, half a litre of water and 1/2 a tsp of salt. Stir well and simmer gently for a few mins. Let this sauce reduce until it thickens slightly and then place to one side.
Put the marinaded chicken on a hot griddle pan or barbecue and sear until cooked through - you can also do this under a preheated grill if you like.
Warm the sauce and add the cream and the other tablespoon of garam masala. Taste and correct the seasoning if necessary. As soon as it boils, take off the heat and add the grilled chicken. Check the seasoning once more and serve sprinkled with the chopped coriander, and the lime juice.
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