50g (1.7 oz) butter
3 green cardamom pods, lightly crushed
1 cinnamon stick
1 tbsp finely grated ginger
2 garlic cloves, finely grated
1 cup tomato puree or tomato passata
½ tbsp Kashmiri red chilli powder
1 tsp sweet paprika
1 tbsp sugar
1 tsp sea salt
½ cup cream
2 tbsp natural yoghurt mixed with 2 tsp water, to serve
dried mint or kasoori methi, to serve
naan or roti bread, to serve
slices of red onion, green chillies & lime wedges, to serve
500g (1 lb) chicken thigh fillets, cut into bite-sized pieces
1 tbsp lemon juice
2 tsp Kashmiri red chilli powder
½ tbsp sweet paprika
1 tsp sea salt
½ cup natural yoghurt
½ tbsp finely grated ginger
1 tbsp finely grated garlic
2 tsp garam masala
1 tbsp vegetable oil
1 tbsp melted butter
For the marinated chicken, combine the chicken with the lemon juice, red chilli powder, sweet paprika and salt. Mix well. Add the yoghurt, ginger, garlic, garam masala and oil. Mix until combined.
Heat a chargrill plate, barbecue plate or frying pan over high heat. When the plate or pan is very hot, add the chicken. Cook for 3-4 minutes or until starting to char and burn at the edges. Turn over the chicken, brush over the melted butter, and cook for a further 3-4 minutes or until starting to char and burn at the edges. Transfer to a plate and set aside for later.
While the chicken is cooking, heat 50g butter in a deep frying pan over medium-high heat. When the butter is foaming, add the cardamom and cinnamon. Cook for a minute or until fragrant. Then add the ginger and garlic. Cook for another minute. Add the tomato puree, red chilli powder, paprika, sugar and salt. Simmer for 10 minutes, stirring every so often.
Pull the chicken off the skewers and add to the sauce. Simmer for 10 minutes. Then stir through the cream. To serve, drizzle over the yoghurt and sprinkle with dried mint leaves. Serve with the bread and red onion, chillies and lime.