Ingredients

Method

For the marinade, mix:
• ½ cup plain yoghurt
• 1 ½ T garlic, minced
• 1 T ginger, minced or finely grated
• 2 t garam masala
• 1 t ground turmeric
• 1 t ground cumin
• 1 t salt
• 4 free-range skinless, boneless chicken breasts, cubed
• 2 T butter
• 2 T olive oil
• 1 large onion, chopped
• 1 ½ T garlic, minced
• 1 T ginger, minced or finely grated
• 1 t ground coriander
• 1 ½ t ground cumin
• 1 ½ t garam masala
• 1 x 400 g can crushed tomatoes
• 1 t red chilli powder (or to taste)
• 1 ¼ t salt (or to taste)
• 1 cup Woolworths double-thick cream
• 2 t sugar (or to taste)
• 1 t kasoori methi (or fenugreek leaves)
• fresh coriander, chopped, to garnish
• masala pineapple, to garnish
• naan or rice, for serving

Method

Ingredients

1. Marinate the chicken for at least 1 hour, or overnight if possible.

2. Heat 1 T butter in a large skillet or pan over a mediumhigh heat. When sizzling, fry the chicken in batches until golden brown for 3 minutes on each side. Remove from the pan and set aside.

3. Heat the remaining butter and the oil in the same pan. Fry the onion for about 6 minutes, scraping the sides and base of the pan.

4. Add the garlic and ginger and sauté for 1 minute or until fragrant, then add the coriander, cumin and garam masala. Stir and cook for about 15 seconds.

5. Add the tomatoes, chilli powder and salt. Simmer for 10–15 minutes, stirring occasionally.

6. Remove from the heat, transfer the mixture to a blender and blend until smooth. Add a little water to adjust the consistency if necessary.

7. Pour the puréed sauce back into the pan. Stir in the cream, sugar and kasoori methi. Return the chicken and its juices to the pan and cook for a further 8–10 minutes. Garnish with coriander and pineapple and serve with naan or rice.

Find more chicken recipes here.

Photography: Jan Ras
Production: Jacqueline Burgess
Food assistant: Lerato Motau