Ingredients:
1 1/2 kg chicken thigh fillets, halved
4 garlic cloves, crushed
2 teaspoons garam masala
2 teaspoons coriander
2 teaspoons cumin
1/2 teaspoon chili powder
2 teaspoons sweet paprika
1/2 cup plain yogurt
80 g butter, chopped
2 tablespoons white vinegar
2 tablespoons tomato paste
1 (410 g) cans tomato puree
3/4 cup chicken stock
5 cardamom pods, bruised
1 cinnamon sticks
300 ml cream
1/3 cup cilantro, chopped
Directions:
Combine chicken, garlic, spices and yoghurt in a large bowl, cover and refrigerate 3 hours or overnight.
Melt butter in large saucepan or wok; cook chicken mixture, stirring, about 10 minutes or til chicken browns slightly.
Add vinegar, paste, puree, stock, cardamom and cinnamon stick; bring to a boil. Reduce heat and simmer, uncovered, about 30 minutes or til chicken is cooked through.
Add cream, stir until heated through; stir in cilantro just before serving.
Servings: 8
Time preparation: 20 min.
Time total: 70 min.