1kg chicken, cut into pieces
1 fresh green chilli, chopped
10ml ginger and garlic paste
10ml salt to taste
250ml plain yoghurt
10ml garam masala
7,5ml ground turmeric powder
20ml oil
1 onion, finely chopped
250ml fresh tomato, pureed
45ml chopped fresh coriander
50ml thick cream
Method
Wash and drain chicken
Mix chilli, garlic and ginger, salt and yoghurt into a paste
Add in spices. Spread over chicken and allow to marinade for 1hour
Heat oil in pot and add onion. Sauté until golden brown.
Add chicken and cook over medium heat until lightly brown. Take care that spices do not burn.
Add tomatoes and cover pan.. Allow to cool until chicken is tender and sauce has reduced to a thick paste
Stir in coriander and cream. Allow to simmer for 5-8min, stirring to prevent burning
Serve with white rice and a vegetable accompaniment.
