The recipe is slightly adapted from Bon Appetit.
6 garlic cloves
a thumbsized fresh ginger
4 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 red chili
2 bay leaves
150 gr natural yoghurt (I used greek yoghurt)
1 tbsp salt
1 kg chicken breast fillet
3 tbsp oil
1 small onion
2 tbsp tomato paste
6 cardamom pods
400 gr (1 tin) chopped peeled tomato
150 ml heavy cream
finely chopped coriander
- Peel ginger and grate finely. Mash garlic cloves. Mix ginger, garlic, turmeric, garam masala, coriander and cumin in a bowl. Pour the yoghurt into an other big plastic bowl, add salt and the half of spice mix previously You made.
- Clean the chicken breast and cut into strips. Add to the yoghurt mixture, stir well to coat the strips evenly then cover with lid. Chill at least for 2 hours better for a night.
- Heat the oil in a frying pan. Add the finely sliced onion and sautee on medium for a few minutes until soft. Add tomato paste, cardamom pods and the rest of spice mixture and cook for 4-5 minutes. Add the tomato from the tin and cook for 5-10 minutes until gets thick. Pour into a blender (remove cardamom pods before) and mix on medium speed until smooth and creamy.
- Add the cream and pour back into the frying pan then bring to boil. Add the bay leaves. Simmer for 30-35 minutes until the sauce thickens.
- Meanwhile preheat the grill. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Place the chicken strips on wire rack. Grill about 10 minutes. It won't be cooked through, so then add to the sauce and simmer for additional 5-8 minutes.
- Serve with fresh, finely chopped cilantro and home baked Naan bread or steamed rice.