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Here we have one of the nations favourites. This popular Anglo Indian dish is thought to have originated in Glasgow in the 1970’s when a grumbling customer complained about his chicken being too dry! My version has not been laden with sugar and most certainly not been doused in tinned tomato soup 🤣
I’ve used passata and instead of cream I’ve added natural yogurt which adds a lovely freshness.
Happy Friday!
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Serves 4
INGREDIENTS
800g Chicken thighs - cut into 3 pieces
4 tablespoons Greek yogurt
Juice 1/2 lemon
2 onions - chopped
4-5 garlic cloves - finely chopped
2 teaspoons grated ginger
1-2 red chillies - finely chopped
2 red peppers - roughly chopped
400g passata or tinned chopped tomatoes
2 teaspoons of honey
1 tablespoon toasted flaked almonds
Coriander
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Spices
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon Garam Masala
1/2 teaspoons turmeric
1/2 teaspoons chilli powder
1/4 teaspoons ground cardomom (optional)
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METHOD
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Mix the spices, 2 tablespoons of the yogurt and lemon juice in a large bowl. Add the chicken and coat thoroughly. Leave for 30 minutes if you can.
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Sauté the onions until golden, then add the garlic, ginger and chilli.
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Add the chicken and the marinade and cook on a medium heat for 5 minutes. Now add the peppers and cook for another 3 minutes. Season generously. Pour in the passata and the honey and stir. Bring to a simmer with the lid on and gently cook for 45 minutes. Remove the lid and add the rest of the yogurt. Simmer for 5 minutes and finish with almonds and coriander.
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