Ingredients
- 60g butter
- 1kg chicken thigh fillets
- 1 onion, chopped
- 3 garlic cloves, crushed
- 3cm ginger, chopped
- 1 red chilli, chopped (optional)
- 15ml garam masala
- 5ml ground cumin
- 400g tin whole peeled tomatoes
- 250ml double-thick plain yoghurt
- coriander, to serve
- naan bread, to serve
How to Make It
Step 1
Heat half of the butter in a pot on medium-high. Season the chicken and fry for 5-8 minutes or until
golden brown. Remove from the pan and set aside.
Step 2
Sauté the onion, garlic, ginger and chilli. Add garam masala and cumin, fry for another 2 minutes or until
fragrant. Add the tomatoes and yoghurt.
Step 3
Bring to a boil, lower heat and simmer for about 15 minutes or until sauce is slightly thickened. Add the remaining butter. Season. Serve with coriander and naan.
Step 4
Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).