Ingredients:
– 1/2 cup plain unsweetened yoghurt
– juice from 1/2 lemon
– 1 teaspoon tumeric
– 2 teaspoons garam masala
– 1 teaspoon ground cumin
– 1 tablespoon grated ginger
– 2 gloves garlic, finely diced
– 750g chicken thigh fillets
– ghee
– 1 cup passata
– 1 cup thickened cream
Method:
- create marinate with yoghurt, lemon juice, spices, garlic and ginger.
- Pay dry chicken with paper towel and cut into pieces. Toss with marinade and leave in the fridge overnight
- heat up 2 tablespoons of ghee and cook the chicken
- Stir in cream and passata. Season with salt and sugar
- reduce for 20-30 minutes on low until thick and colour changes. Serve with rice and bread
