Ingredients
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1 1/2 kg chicken thigh fillets, halved
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4 garlic cloves, crushed
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2 teaspoons garam masala
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2 teaspoons coriander
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2 teaspoons cumin
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1/2 teaspoon chili powder
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2 teaspoons sweet paprika
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1/2 cup plain yogurt
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80 g butter, chopped
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2 tablespoons white vinegar
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2 tablespoons tomato paste
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1 (410 g) can tomato puree
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3/4 cup chicken stock
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5 cardamom pods, bruised
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1 cinnamon stick
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300 ml cream
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1/3 cup cilantro, chopped
Instructions
- Combine chicken, garlic, spices and yoghurt in a large bowl, cover and refrigerate 3 hours or overnight.
- Melt butter in large saucepan or wok; cook chicken mixture, stirring, about 10 minutes or til chicken browns slightly.
- Add vinegar, paste, puree, stock, cardamom and cinnamon stick; bring to a boil. Reduce heat and simmer, uncovered, about 30 minutes or til chicken is cooked through.
- Add cream, stir until heated through; stir in cilantro just before serving.