Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Skinned and boned chicken thighs - cut into 2 inch strips

  2. 4 Clov garlic - crushed (large)

  3. 1 Thi set natural yoghurt

  4. 2 oz 56g Ghee or unsalted butter

  5. 1 oz 28g Onion - finely sliced (large)

  6. 1 Root ginger - grated

  7. 2 tablespoons 30ml Ground coriander

  8. 1 teaspoon 5ml Ground cumin

  9. 1 teaspoon 5ml Ground turmeric

  10. 1/2 teaspoon 2 1/2ml Chilli powder - up to

  11. 1, up to

  12. 1/4 Warm water

  13. 1 teaspoon 5ml Salt or to taste

  14. 2 tablespoons 30ml Double cream

  15. Garnish

  16. 1 Hard boiled egg - quartered lengthways

  17. 1 Tomato - cut into chunky (large) pieces

  18. 1 tablespoon 15ml Chopped fresh coriander

Instructions Jump to Ingredients ↑

  1. Mix the chicken thoroughly with the garlic and yoghurt. Cover and set aside for 2 hours. You can leave it overnight in the fridge if you wish, but bring to room temperature before cooking.

  2. Heat the ghee or butter over a medium heat and fry the onions until they are caramelised (7-8 minutes). Lift them with a slotted spoon and press down with another spoon to remove excess fat. Drain them on absorbent paper.

  3. In the same fat, fry the ginger, coriander, cumin, turmeric and chilli powder for 30 seconds and add the chicken. Increase the heat to high, stir and fry the chicken until it changes colour (4-5 minutes).

  4. Add the water, salt and fried onions. Bring to the boil, reduce the heat to low, cover the pan and cook for 15 minutes or until the chicken is tender.

  5. Stir in the cream, simmer gently for 2-3 minutes, remove from the heat and garnish with the egg and tomatoes. Scatter the fresh coriander all over and serve with fried rice.

  6. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

  7. Carlton Food Network /


Send feedback