Marinate 3 cubed chicken fillets in : 1.5 teaspoon Garam Masala1.5 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon tumeric 3 heaped T double cream Greek yoghurt ½ Kashmiri chili powder 1 tablespoon red ginger garlic masala Leave to marinate for 3-4 hours
In a pot melt 1 tablespoon coconut oil and 1 at 1 tablespoon ghee (Clarified butter). Add 2 green cardamom, 1 cinnamon stick, 4 curry leaves and 1 star anise. Allow the whole spices to fry a little before adding in your chicken. Mix well and add ⅓ cup chopped canned tomatoes, ½ teaspoon cardamom powder and 1 teaspoon saffron. Stir and cook for 10 minutes. Lastly add ⅓ cup water and salt. Simmer on low heat till chicken is cooked through. Serve with roti or naan.
INFO & TIPS
if you don’t have coconut oil, use only ghee.
use canned tomatoes cause it gives the curry a better texture, if you don’t have that, pop a small tomato into a blender, blend till smooth.