Adapted from this recipe.
1 tablespoon butter
1 small onion, finely chopped
1 1⁄2 inches piece cinnamon sticks (dalchini)
1 cube frozen ginger
2 cubes frozen garlic
1 teaspoon turmeric powder
1 teaspoon coriander powder
1⁄2 teaspoon chili powder
6 tablespoons natural fat free yogurt
1 teaspoon tomato puree
2 skinless chicken breasts (we use frozen packs left to defrost over night)
2 tablespoons ground almonds
2 cups water
Heat the butter in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high, adding a dash of water part way through if it becomes dry/stodgy
Add the cinnamon stir a little then turn the heat down to low and cook for 5 minutes.
Add the ginger and garlic, stir and cook for another 5 minutes on low heat stirring now and again to make sure nothing browns or burns.
Add the turmeric, coriander and chili powder and fry gently for a minute.
Add 1 tablespoon of yogurt, stir round and turn the heat up so the yogurt sizzles in the oil. The original recipe states full fat, but I’ve never had a problem with using fat free.
When the yogurt has lost a lot of it’s moisture add another tablespoon. Stir and fry as before.
Repeat until all the yogurt is incorporated.
Add the tomato purée and stir.
Stir in hot water – enough to make the mixture very fluid.
Bring to the boil and simmer, stirring occasionally for 5-10 minutes.
Add salt to taste.
Heat a little oil in a separate frying pan and stir-fry the chicken pieces over a moderate heat until they are sealed and have turned whitish.
Mix the ground almonds with some a couple of tablespoons of warm water to get a paste, add to the sauce and stir. Then add the chicken & simmer gently for another 20-30 minutes or until the chicken is cooked and soft. Stir from time to time. If the sauce gets too dry add a little hot water.
At the end of the cooking you should have a fairly thick, creamy sauce. If the sauce has ended up too watery for your taste, mix a teaspoon of cornflour with a tablespoon of cold water, add in & stir constantly till thickened. Remove the cinnamon & serve.
We have as yet only used cheats rice (microwave packets), but watch this space for a pilau rice recipe coming soon! If we get really brave we may even try a samosa one too!