4 skinless chicken thighs, cut into 4 pieces
¼ cup Greek-style yoghurt
1 tbsp ginger, minced + 1 extra tsp of minced ginger
2 clove garlic, minced
½ tsp paprika
2 tsp ground cumin
2 tsp ground coriander
1 onion, finely chopped
3 cardamon pods
1 cinnamon stick
1 tsp ground Kashmiri chilli* (alternatively use paprika)
2 tbsp tomato paste
½ tsp garam masala
1 tomato, diced
To serve, rice, mint chutney and raita
Combine the garlic, 1 tbsp ginger, paprika, 1 tsp each of cumin and coriander, pinch of salt and yoghurt. Add the chicken and marinate for 2-3 hours or even better overnight.
To make the sauce, melt butter and add the onion, cardamom and cinnamon stick with a pinch of salt and cook for 3-4 minutes to soften. Now add the chilli powder and the rest of the ground cumin and coriander, followed by the tomato paste and cook for 1 minute. Add the fresh tomato and cook with the lid on for another 5 minutes. Now add the garam masala, followed by the cream and simmer for 10 minutes. If too thick add a little water. Note: This can be made ahead of time.
Remove chicken from the fridge and bring to room temperature. Preheat the grill element in the oven and line a tray with a rack. Brush the rack with a little vegetable oil. Place the chicken pieces on the rack and cook for 10-12 minutes, turning frequently to ensure the chicken is evenly charred on both sides. Once cooked take out of the oven and with tongs, remove meat from the rack.
Bring the back up to a simmer and add the chicken pieces cook for 4-5 minutes. Serve with rice, chutneys, and raita
*can be found at Indian grocers or can be bought online.