Ingredients
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- For the Chicken Marinade:
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3 chicken breasts, cut into bite-sized pieces
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120 ml (1/2 cup) full-fat Greek or natural yogurt
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2 cloves garlic, finely minced
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1 tbsp freshly grated ginger
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Juice of half a lemon
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1 tsp ground coriander
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1/2 tsp turmeric powder
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1/2 tsp ground cumin
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1 tsp paprika
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1/2 tsp mild chili powder (or hot chili powder for extra spice)
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1 pinch ground cinnamon
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1/2 tsp salt
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1/2 tsp black pepper
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2 tbsp vegetable oil (for brushing the chicken before grilling)
- For the Masala Sauce:
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1 tbsp vegetable oil
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1 tbsp unsalted butter
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1 onion, finely chopped
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3 cloves garlic, minced
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2 tsp freshly grated ginger
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1 tsp garam masala
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2 tsp ground coriander
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2 tsp paprika
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1 tsp ground cumin
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1/2 tsp ground cinnamon
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2 tbsp tomato puree
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1 red bell pepper, deseeded and sliced
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400 g (14 oz) can of chopped tomatoes
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120 ml (1/2 cup) water
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180 ml (3/4 cup) heavy cream
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3 tbsp ground almonds
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1 tbsp brown sugar
- For Serving:
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Boiled rice
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1 tbsp freshly chopped coriander (cilantro)
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Finely chopped fresh chilies (optional)
- In a large bowl or resealable bag, combine the yogurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chili powder, cinnamon, salt, and pepper.
- Add the chicken pieces to the marinade, ensuring each piece is fully coated.
- Cover and refrigerate for 2-3 hours to allow the flavors to penetrate the chicken.
- About 35-40 minutes before serving, heat the oil and butter in a large skillet over medium heat until the butter melts.
- Add the chopped onion and cook for 4-5 minutes until softened.
- Stir in the garlic, ginger, garam masala, ground coriander, paprika, cumin, cinnamon, and tomato puree. Cook for 2-3 minutes to release the spices’ aroma.
