serves
6
prep
25 minutes
cook
25 minutes
difficulty
Easy
serves
6
people
preparation
25
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 1 kg chicken thigh fillets, trimmed of excess fat
- 2½ tbsp vegetable oil
- 1 large onion, finely chopped
- 1 tbsp finely chopped ginger
- 3 cloves of garlic, finely chopped
- 2 tbsp tomato paste
- 3 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp ground chilli
- 1½ tsp garam masala
- 8 whole cloves
- 10 whole cardamom, lightly crushed
- 500 ml (2 cups) chicken stock
- 1 x 800 g can chopped tomatoes
- 120 g (⅔ cup) almond meal
- 160 ml (⅔ cup) pouring cream
- steamed basmati rice and fresh coriander leaves, to serve
Marinade
- 2 tbsp chopped ginger
- 4 cloves of garlic, chopped
- 3 tsp ground cumin
- 2 tsp chili powder
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 2 tsp salt
- 250 ml (1 cup) Greek style yoghurt
- 2½ tbsp lemon juice
Marinating time 8 hours
Instructions
To make the marinade, combine the ginger, garlic, cumin, chilli powder, cinnamon, turmeric and salt in a food processor and process until a smooth paste forms. Add the remaining ingredients and process until combined well.
Cut each chicken thigh into 4-5 finger-length pieces widthwise then combine in a bowl with the marinade, tossing to coat well. Cover with plastic wrap then refrigerate for 8 hours or overnight.
Heat the oil in large saucepan over medium. Add the onion, ginger and garlic then cook, stirring often, for 5 minutes or until onion is softened. Add the tomato paste, ground spices, cloves and cardamom and cook, stirring for another 1-2 minutes or until fragrant. Add the stock and chopped tomatoes and bring to a simmer. Cook for 5 minutes then add the almond meal and stir to combine well.
Meanwhile, heat a chargrill pan or large heavy-based frying pan over high. Brush lightly with oil. Add the chicken, in batches if necessary, then cook for 2-3 minutes on each side until lightly charred and almost cooked through.
Add to the sauce, bring to a simmer and cook for 5 minutes or until cooked through. Stir in cream and serve with steamed basmati rice. Sprinkle with chopped coriander.
Photography, styling and food preparation by china squirrel.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
