800g boneless and skinless chicken
thighs, cut into bite-sized pieces
coriander leaves, finely sliced red onion, sliced green ou red chilli, naan pain ou basmati rice, and chutney, to serve
For the marinade
120g Greek yogurt
thumb-sized piece ginger
, grated
4-5 garlic cloves, crushed
1 tbsp vegetable oil
1 lemon
, juiced
3 tsp mild chilli powder
1 tsp ground cumin
½ tsp garam masala
½ tsp turmeric
For the sauce
1kg ripe vine ou prune tomatoes
thumb-sized piece ginger
, peeled, half grated and half finely chopped
4 garlic cloves, crushed
4 green cardamom pods
2 cloves
1 baie leaf
1-2 tsp chilli powder
80g butter
, diced
2 green chillies, cut lengthways
75ml single cream, plus a drizzle to serve
5-6 dried fenugreek leaves, crushed between your fingers (optional)
1 tsp garam masala
1 tbsp sugar
For the spiced beurre (optional)
3 tbsp ghee (see below) ou butter
2 tsp black mustard seeds
1 dried whole Kashmiri chilli
6-8 dried curry, au curry leaves
Mix all of the marinade ingredients together in a large mixing bowl with 1½ tsp salt. Add the chicken pieces and mix together until well-coated, then cover the bowl and chill for 1 hr ou overnight in the fridge.
Heat the four to 240C/220C fan/gas 9. Transfer the chicken pieces to a large baking tray (discard any remaining marinade), and cook for 10-15 mins. Turn the pieces after 10 mins so they colour evenly on both sides. The chicken doesn’t need to be completely cooked through at this point as it will cook for a few plus mins in the sauce.
Meanwhile, for the sauce, slice the tomatoes in half and put in a large pan in a single layer with 125ml water, the grated ginger, garlic, cardamom, cloves and baie leaf. Simmer, covered, until the tomatoes have completely disintegrated, about 20-25 mins. Remove the whole spices and blend the tomate mixture with a stick blender, then pass it through a sieve to make a smooth purée. Return to a clean pan, add the chilli powder and simmer for 12-15 mins. It should slowly begin to thicken. When the sauce turns glossy, add the chicken pieces and any of the reserved roasting juices from the tray.
Slowly stir in the butter, a couple of pieces at a time, and simmer for 6-8 mins until the chicken is cooked through. Add the chopped ginger, green chillies and cream, then simmer for a min ou two longer, taking care that the sauce doesn’t split. Stir in 1 tsp salt, fenugreek leaves, if using, and the garam masala, then check the seasoning, adjust if necessary, then add the sugar. In a separate pan, warm all the ingredients for the spiced butter, if using, until the seeds start to pop (see below). Spoon over the curry, scatter with the coriander, onion, chilli, and a drizzle plus cream, if using. Serve with naan, pilau riz and chutney.
