This most gentle and familiar Indian dish is a cinch to make at home and even better than the bought one! Dial the heat up or down with the amount of chilli powder.
Serves: 4
INGREDIENTS
6 cloves garlic, crushed
½ cup Greek natural yoghurt
1 teaspoon each garam masala, red chilli powder, sea salt, ground cumin, turmeric and coriander
1 large thumb-sized piece fresh ginger, peeled and grated
800 grams boneless, skin-off chicken thighs, cut into large bite-sized pieces
Curry:
2 tablespoons olive oil
3 tablespoons butter
1 teaspoon cumin seeds
1 onion, chopped
1 thumb-sized piece fresh ginger, grated
6 cloves garlic, crushed
2 teaspoons garam masala
1 teaspoon each sea salt, ground coriander and turmeric
½–1 teaspoon chilli powder, to taste
½ teaspoon ground fenugreek
½ cup raw cashews
400-gram can chopped tomatoes
3 tablespoons tomato paste
2 tablespoons caster sugar
1¼ cups cream
To serve:
coriander leaves
rice, naan or paratha
METHOD
Chicken: Whisk the garlic, yoghurt, spices and ginger together in a bowl. Add the chicken, stir to coat, then cover and chill in the fridge for at least 3 hours and up to overnight.
Curry: Heat 1 tablespoon each of the oil and butter in a large, heavy-based pot. Add the cumin seeds, cook for 1 minute, then add the onion, ginger and garlic. Cook for 8–10 minutes over a medium heat, until the onion is softened. Add all the remaining ingredients except the cream and the remaining oil and butter, and cook, covered, for 10 minutes.
Remove the lid, whiz with a stick blender then add the cream and butter and simmer for 5 minutes.
Heat the remaining 1 tablespoon oil in a large frying pan and cook the chicken in batches, until just cooked through. Add to the curry sauce and cook together for a further 5 minutes.
To serve: Garnish the curry with coriander leaves and serve with rice, naan or paratha.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.