← Nouns Cooking · British & Irish

Ingredients

• 700 g boneless, skinless chicken thighs, cut into 3 cm chunks
• 125 g thick plain yogurt
• 3 cloves Garlic, grated
• 1 tbsp fresh ginger, grated
• 1 tsp Garam masala
• 1 tsp ground cumin
• 1 tsp Paprika
• 1 tsp Salt
• ½ lemon, juiced
• 2 tbsp Vegetable oil
• 30 g Butter
• 1 Onion, finely chopped
• 3 cloves Garlic, grated
• 1 tbsp fresh ginger, grated
• 1 tbsp Garam masala
• 2 tsp Ground coriander
• 1 tsp Ground turmeric
• 1 tsp Kashmiri chilli powder or mild paprika
• 400 ml Passata
• 200 ml Water
• 120 ml Double (heavy) cream
• 1 tsp Sugar
• 1 tbsp Mango chutney (optional)
• 1 handful Coriander (cilantro), chopped

Method

1. Mix the yogurt, garlic, ginger, spices, salt and lemon juice in a bowl, then stir in the chicken until coated. Cover and chill for at least 1 hour, or overnight.
2. Heat the grill to its highest setting. Spread the chicken on a foil-lined tray and grill for 10–12 min, turning once, until charred at the edges. It will finish cooking in the sauce.
3. Meanwhile, heat the oil and butter in a large pan over medium heat and fry the onion for 8–10 min until soft and golden. Add the garlic and ginger and cook for 1 minute, then stir in the dry spices for 30 seconds until fragrant.
4. Pour in the passata and water, add the sugar and simmer for 15 min, stirring now and then, until slightly thickened. Blend it smooth with a stick blender if you like a silky sauce.
5. Stir in the cream, chutney and grilled chicken with any juices. Simmer gently for 5 min until the chicken is cooked through to 75°C (165°F). Taste for salt.
6. Scatter with coriander and serve with basmati rice or naan.

Tips

• Thighs stay juicier than breast; if you use breast, keep the final simmer short.
• Check the chutney label if you need it strictly gluten-free.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food RecipeTin Eats Jamie Oliver Olive Magazine