Updated: Aug 31, 2018
6 chicken breasts, cut into pieces
1 tablespoon sunflower oil
1 large onion, chopped
2 garlic cloves, chopped
7 1/2 cm (3 inch) piece fresh ginger, grated
1 red chilli, deseeded and chopped
1 tablespoon tomato puree
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon smoked paprika
1 teaspoon chilli powder
1 1/2 teaspoon garam masala
680g jar passata tomatoes (or you can use a can of chopped tomatoes)
couple of handfuls of fresh coriander
3 tablespoons of greek yoghurt
Heat the oil in a sauteuse pan, and add the onion. Cook until softened. Add the garlic, ginger, chilli, tomato puree and cook for a couple of minutes. Then add the spices (reserving 1/2 teaspoon of the garam masala until the end).
Add the chicken pieces and gently fry until the outside starts to look cooked (about 5-7 minutes). Don't allow the ingredients to dry up or they will burn.
Pour over the passata or chopped tomatoes, along with 200ml (1/3 pint) of water and season generously. Bring to the boil and reduce gradually to simmer for 30 minutes approximately, until slightly thickened.
Shortly before serving add the yoghurt and gently bring up the heat. Serve with the chick peas, rice, naan bread, vegetables and greek yoghurt as preferred.
Inspired by a Good Housekeeping recipe for Chicken Makhani.