Now then another Indian Dish not that well known in India as this was believed of been designed for the English palette and was invented by Bangladeshi chefs from Glasgow in Scotland. It is a very bright looking Curry with a creamy texture and usually fairly mild in taste . This version however is slightly hotter than the norm but you could always reduce the spice in it.
Utensils & Materials
Wok or Saucepan,Frying Pan,Grater,Sharp Knife for Meat,Sharp Knife for Veg’s etc.2 Spatulas, Whisk, Small Bowl,Medium to Large Bowl glass or ceramic, shot glasses or small small ramekins/bowls for ingredients,Clingfilm or Foil ,Serving Dish ,Grill tray or baking tray. Oven ,Fridge and Hob ! just thought I’d check you were still with me on the last 3 !
CHICKEN 1KG . I always use Skinless Chicken Breasts with this dish although some people have used thighs. You will understand when preparing why breast is best for this dish, Make sure you prepare the chicken by removing any bone bits ,skin ,fat and be particular about any small blood vessels and you don’t want one of these to burst when someone takes a bite (Quick way to lose friend !) Cut the chicken breast pieces into strips as they will need to be placed on a grill tray .
- 1 Tablespoon or 6 Garlic cloves finely chopped or grated
- 1 Tablespoon of Ginger finely grated.
- 4 Level Teaspoons of Turmeric
- 2 Slightly heaped teaspoons of Garam Masala (Can be made if you have none to hand check out my powders page )
- 2 level Teaspoons of Ground Cumin
- 2 Level Teaspoons of Ground Corriander
- 3 x 125 Gram pots of Natural Yogurt
- 3 Tablespoons of Olive Oil or Vegetable Oil
- 1.5 Teaspoons of Tablesalt
- A good Dollop of Tomato Paste 1 heaped Tablespoon
- 1 Small Onion Finely Sliced
- 6 Green Cardamon Pods (Crushed with a knife )
- 1 and Half 400 Gram/ML of Plum Tomatoes (you could use chopped)
- 3 dried Chillies (If you like a bit of Chilli Heat)
- 300 ml Full Cream (Usually 1 carton depending on where you live)
- Fresh Coriander A couple of Handfuls.
Firstly get your garlic,ginger,turmeric,cumin coriander,garam masala,yogurt ,salt and chicken measured and out ready. This you will be marinading so you may want to do this overnight. If not you’ll need to chill it for a few hours at least 4 to make sure you get the best flavours out of the chicken when grilling/broiling .
- So Combine the ginger garlic,turmeric,cumin,coriander and garam masala together in a small bowl.The texture may look a bit coarse due to the grated ginger(unless you have used frozen grated ginger(check out my ingredient tips page) but thats ok.
- Then Whisk together half of this mixture with the Yogurt and salt in a bowl big enough to put the chicken in. Give the chicken a good coating use a spatula or better still your hands (its a bit messy with your hands but easier to do ) so the chicken is coated well.
- Cover this up with clingfilm or foil and place in your Fridge for at least 4 hours or ideally overnight. Also do the same with th rest of your Spice Mixture.
- When the chicken has marinaded then you can start to prepare the curry.
- So…..Heat the Oil in a wok or big Sauce pan what ever you prefer using . I have always used wok as I find it easier to handle. Put in on a medium heat so about 6/7 if your using an electric hob.
- Add the onions,chillies (if using any )tomato puree and crushed cardamon. Stir this for a few minutes and you will see the colour darken and make sure the onions are soft.Now get the remaining spice mixture from the fridge and add this to the onions. It should start to turn brown just be careful it doesn’t start sticking to the pan as it will burn.
- Get the Tin of tomatoes and using a colander and a spatula empty the tin into the pan mashing the tomatoes through the colander until there all in the pan.If there are any pieces left in the colander then just add them to the pan.
- Raise the heat so that the dish begins to boil make sure again that there’s nothing burning on the bottom of the pan this should take a good few minutes . You want the sauce to be fairly thick in consistency.
- Now add the cream and fresh coriander. Lower the heat now so the dish is just simmering and cook for a further 25 minutes stirring occasionally but gently as you don’t want to disturb the cream to much. You will notice that there maybe a skin on the top occasionally but just stir this and it will go.
- While the dish is cooking its time to cook the chicken. So firstly prepare an oven rack or grill or tray. Ideally you want something to put the chicken on that will broil but if you only have a grill you can use this. Although not ideal you can put the chicken on a baking tray but you will notice a lot of water while cooking and the chicken will not turn colour so well.
- When you placed the chicken in the oven or grill you just need to cook it until you see the chicken slightly blacken .It may not be cooked through but that’s not a major deal as it will cook when you put it in the dish.So when it os cooked take it off the tray and cut it up into small pieces.
- Add this to the dish and then cook for a further 15 minutes so that the chicken is thoroughly cooked through. I always try a small piece before serving. Obviously the longer you cook it for the tender it gets but you do have to be careful that the sauce doesn’t evaporate .
- Your Dish is now ready to serve.
- A nice touch is to put some fresh Coriander on top of the dish when serving as the colours contrast really well.