A fantastic recipe given to me by an Indian friend. As a suggestion cook one day, refrigerate and reheat the following day. The flavours of this wonderful dish are much better the second day! Enjoy.
1Kg (2lb) Chicken Thigh Fillets
½ Cup Tomato Puree’
1 Tsp Salt
½ Cup Water
¼ Cup Lemon Juice
2Cm piece fresh ginger, grated extra
1 Cup Natural Yoghurt
1 Cup (250ml) Cream
1 Medium Onion, finely chopped
1 Tsp GaramMasala, extra
2 Cloves Garlic, crushed
2 Tsp Sugar
3Cm piece fresh ginger, finely grated
¼ Tsp Chilli Powder
1 Green Chilli, chopped
1 Tbsn Lemon Juice, extra
2 Tsp Garam Masala
1 Tsp Ground Cumin
2 Tsp Yellow FoodColouring
1 Tsp Red Food Colouring
Cut chicken into strips 2cm thick. Sprinkle with salt and lemon juice.
Place yoghurt, onion, garlic, ginger, chilli and garammasala in a food processor and process until smooth.
Combine food colourings in a small bowl, brush over chicken and turn to coat. Add yoghurt mixture and toss to combine. Cover and refrigerate for 4 hours. Remove the chicken from the marinade and allow to drain for a few minutes.
Preheat over to hot 220 degrees C-425 degrees F. Bake the chicken in a shallow baking dish for 15 minutes or until tender. Drain off any excess juice, cover loosely with foil and keep warm.
Combine tomato puree and water in a large bowl. Add ginger, cream, extra garammasala, sugar, chilli powder, lemon juice and cumin. Stir to combine.
Melt butter in a large pan over medium heat. Stir in the tomato mixture and bring to boil. Cook for 2 minutes, reduce heat and add the chicken pieces. Stir to coat the chicken pieces and simmer for 2 minutes longer.
Serve with Basmati rice, Nann Bread and a nice bottle of Pinot Noir.