Chunks of juicy chicken marinated in yogurt and garam masala spice, served in an aromatic tomato sauce.
Ingredients
- 400g chicken breast fillet
Marinade
- 150g plain yogurt
- 1 tablespoon olive oil
- 1 teaspoon grated ginger
- 1 teaspoon cinnamon
- 1 teaspoon hot paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garam masala
Sauce
- 500 – 680ml tomato puree (passata)
- 2 grated cloves of garlic
- 2 tablespoons butter (preferably clarified)
- 1 teaspoon hot paprika
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1 teaspoon sugar
- 1 tablespoon red wine vinegar
- 5 – 6 tablespoons heavy cream
To Serve
- 400g yogurt
- 200g long-grain rice
- Coriander
- Pita bread or naan bread, or optionally baguette
Preparation
Cut the chicken into 2 cm cubes, season with salt and pepper, place in a bowl with all the marinade ingredients, mix, and set aside for at least 30 minutes (although preferably longer – a few hours or even overnight in the refrigerator). Before frying, bring to room temperature. Remove the chicken from the marinade and pat it dry with paper towels to remove excess marinade.
Grill the meat on a grill pan or fry in a regular pan for about a minute on each side over medium heat (you can skewer the chicken pieces on skewers to make flipping easier). Melt the butter in a pot with garlic. Sauté over medium heat for a minute, add all the spices, and fry, stirring, for another minute. Add the tomatoes, sugar, red wine vinegar, salt, freshly ground pepper, and bring to a boil.
Cover, reduce the heat to a minimum, and cook covered for 10 minutes, stirring occasionally. Add the grilled chicken pieces and cook covered over very low heat for about 10 – 15 minutes, or until the meat is perfectly tender. Finally, remove from heat and add the heavy cream. Serve with rice, plain yogurt, bread, and garnish with coriander.
