• 800g boneless skinless chicken thighs, cut into 3-4cm pieces
  • 2garlic cloves, peeled and finely crushed
  • 2cm ginger, peeled and finely grated
  • 12teaspoon fine sea salt
  • 12teaspoon hot chili powder
  • 12tablespoons lemon juice
  • 75ml natural yoghurt
  • 12teaspoon garam masala
  • 12teaspoon ground turmeric
  • 1teaspoon ground cumin
  • 1 -2tablespoon vegetable oil, for brushing
  • 12tablespoons ghee or 1 1/2 tablespoons melted unsalted butter
  • 2garlic cloves, peeled and finely chopped
  • 2cm ginger, peeled and finely chopped
  • 1cardamom pod, seeds lightly crushed
  • 2cloves
  • 1teaspoon ground coriander
  • 1teaspoon garam masala
  • 1teaspoon ground turmeric
  • 1teaspoon hot chili powder, to taste
  • 12teaspoon ground fenugreek
  • 275ml tomato puree
  • 1tablespoon lemon juice
  • 40g unsalted butter
  • 100ml double cream
  • 1tablespoon chopped coriander, to garnish


  • Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 minutes. Mix together the yoghurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.
  • Preheat the oven to 180°C/Fan 160°C/Gas 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 minutes. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 minutes until just cooked through.
  • For the sauce, heat the ghee or butter in a pan and add the garlic and ginger. Fry for a minute or so then add the cardamom, cloves, coriander, garam masala, turmeric, fenugreek and chilli powder. Stir well and fry for 1-2 minutes until they give off a lovely aroma.
  • Stir in the tomato puree and lemon juice and cook for another couple of minutes. Add the chicken pieces to the sauce and stir well to coat. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth.
  • Taste and adjust the seasoning. Transfer to a warm bowl and serve hot, garnished with chopped coriander.
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