Ingredients:
1 lb boneless/skinless chicken thigh
2 tablespoons butter
1/4 cup plain yoghurt
1 cup heavy cream
1 8oz. can tomato sauce
1 tablespoon vegetable oil
1 teaspoon ginger powder
1 small onion (chopped)
1 teaspoon garam masala
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
Salt and pepper to season
2 scotch bonnet peppers
Chopped cilantro
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| I forgot to picture the tomato puree :) |
Directions:
Mix the chicken, yogurt, garam masala, ginger, turmeric, salt and pepper together and set aside.
Add the oil and butter to a pan with high sides and heat till the butter melts. Then add the cumin, coriander and onions and fry till the onions become translucent.
Now add the chicken to the pan and cook. Flip and cook the other side too.
In a different skillet, add a tablespoon of oil and add the tomato sauce. Cook until it is reduced (about 5-7minutes). To add some spice, chop 2 hot pepper coarsely and add.
Now add the milk and the tomato (which should be pasty) to the chicken
Mix well and finish off with some chopped cilantro.
Serve over white rice or with naan bread
