Serves : 5
Prep Time : 15 MINUTES
Cooking Time : 30 – 35 MINUTES

Ingredients

Method

– Mix the yogurt, 1 1/2 tablespoons of the garlic, 1 tablespoon of the ginger, 2 teaspoons of the garam masala, turmeric, 1 teaspoon of the cumin, 1 teaspoon of the chili powder and 1 teaspoon of the salt in a bowl.

– Coat the chicken pieces in this mixture and leave to marinate for at least 30 minutes – 1 hour (the longer the better, overnight is ideal).

– Heat the oil in a large pot over medium heat, then add the marinated chicken pieces and sauté for 3 minutes on all sides. Do this in batches and be sure not to overcrowd the pan, as this can cause the chicken to steam instead of sear.

– Once seared, remove the chicken pieces from the pot and set aside.

– Heat the ghee in the same pot, sauté the onions until they start to loosen, about 5 – 6 minutes, and be sure to scrape off any brown bits stuck to the bottom of the pan.

– Add the remaining garlic and ginger, and stir for 1 minute until fragrant.

– Add the coriander, remaining cumin and remaining garam masala. Stir to combine and let the flavours blend for up to 30 seconds.

– Add the tomatoes, remaining chili powder and salt. Let simmer for 10 – 15 minutes, stirring occasionally until the sauce thickens and becomes a deep brownish-red colour.

– Remove from the heat and scoop mixture into a blender and blend until smooth. If needed, you can add up to 1/4 cup of water to help with the blending process.

– Note: Work in batches depending on the size of the blender.

– Pour the blended sauce back into the pot and stir in the cream.

– Add the chicken with its juices back into the pot and allow mixture to simmer for 10 minutes or until the chicken is completely cooked through and the sauce is thick and bubbling.

– Note: If you prefer a thinner sauce, add a couple more tablespoons of ghee at the end of cooking or a small amount of water.

– Serve hot over a plate of steamed white rice.