Ingredients
Scale
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 onion, finely diced
- 2 garlic cloves, finely chopped
- 1 tbsp freshly minced ginger
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp yellow mustard seeds
- 1 tsp ground turmeric
- 1 tsp sea salt flakes
- ¼ tsp cracked black pepper
- 2 tbsp tomato paste (concentrated puree)
- 1 cup (250 ml) pure (single/pouring) cream or thickened (heavy) cream
To serve
- 2 tbsp plain yoghurt
- Coriander (cilantro) sprigs
- 1 cucumber, finely sliced
- ½ red onion, finely sliced
- 1 fresh chilli (optional)
- Steamed basmati rice, topped with store-bought crispy fried shallots (optional)
Instructions
- Heat the olive oil and butter in a large, heavy-based frying pan over medium heat.
- Add the onion, garlic and ginger and cook, stirring, for 1 minute until fragrant.
- Add the chicken, garam masala, cumin, yellow mustard seeds, turmeric, salt and pepper. Cook, stirring, for 3–4 minutes until the chicken is slightly browned.
- Add the tomato paste and cream and stir to combine. Cook for 8 minutes more.
- Serve with plain yoghurt, coriander, cucumber, red onion and chilli (if using) with steamed basmati rice, topped with crispy-fried shallots if you like.
Notes
MAKE AHEAD
Cook and refrigerate for up to 3 days in an airtight container or freeze for up to 2 months. Thaw in the fridge overnight before reheating. Freezing may change the texture and cause the cream to separate, but the flavour will still be amazing.
LEFTOVERS
Cook and refrigerate for up to 3 days in an airtight container or freeze for up to 2 months. Thaw in the fridge overnight before reheating. Freezing may change the texture and cause the cream to separate, but the flavour will still be amazing.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: chicken, indian
- Method: pan
- Cuisine: Indian