Ingredients

For the marinade

• 2 tbsp natural yoghurt
• 2 tbsp double cream
• 1 tsp grated ginger
• 4 cloves garlic, crushed
• large pinch ground cinnamon
• 1/2 tsp freshly ground black pepper
• 1 tbsp vegetable oil
• 1/2 tsp paprika
• 1/4 tsp chilli powder or fresh green chilli
• 500g chicken breast sliced or diced into bite size pieces

For the sauce

• 3 tbsp vegetable oil
• 2 medium onions, finely chopped
• 1/4 tsp turmeric
• 1/2 tsp ground cumin
• 1/4 tsp ground fenugreek seeds, or 1 tbsp dried fenugreek leaves
• 100 g plum tomatoes
• 1 tbsp butter
• 1/4 tsp salt

To serve

• Chapatis or Rotis
• onion, tomato and coriander salad

Method

In a large bowl, mix together the ingredients for the marinade, adding the chicken. Mix the marinade with the meat until it is well coated. Cover and refrigerate for 1/2 and hour.

To start the sauce, heat the oil in a large pan and fry the onions for 5-7 minutes or until they are lightly browned.

Add the turmeric, cumin, salt and fenugreek. Cook, stirring, for 1 minute. Tip in the tomatoes and cook for 3 minutes or until the onion mixture becomes thick.

Stir in the butter, then the chicken and marinade, and cook on a low heat for 10 minutes or until the chicken is done.

I always serve this with shop bought frozen chapatis and an onion, tomato and coriander salad mixed with a little oil and the juice of 1 lemon

I’ll get a picture of this up for you as soon as I make it again 🙂