Skinless chicken breasts1 cup plain yogurt (250 g)3 tablespoons lemon juice6 cloves garlic, minced1 tablespoon minced ginger2 teaspoons salt2 teaspoons ground cumin2 teaspoons garam masala2 teaspoons paprika
3 tablespoons oil1 large onion, finely chopped2 tablespoons minced ginger8 cloves garlic, minced2 teaspoons ground cumin2 teaspoons ground turmeric2 teaspoons ground coriander2 teaspoons paprika2 teaspoons chili powder2 teaspoons garam masala1 tablespoon tomato puree3 ½ cups tomato sauce (800 g)1 ¼ cups water (300 mL)1 cup heavy cream (250 mL)¼ cup fresh corriander for garnish
Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated. Cover and refrigerate for at least 1 hour, or overnight.
Flash fry your chicken and leave aside.
Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.
Add in the chicken and cook for a further 15mins, add your coriander and serve with naan or rice!