Tender chicken in a silky tomato-cream sauce spiced with garam masala and ginger. A weeknight-friendly take on the British-Indian classic.
50 minTotal time
4Serves
4Steps
IndianCuisine
Method
- Prep
Marinate
Toss chicken with yogurt, lemon, spices, garlic, ginger and salt. Rest 30 minutes at room temperature or overnight in the fridge.
Why: Yogurt tenderises and carries spice into the meat.
Cook from here - Finish
Sear chicken
Heat oil in a wide pan over medium-high heat. Brown chicken in batches until charred at the edges, about 6 minutes per batch. Set aside.
Why: A good sear adds depth before the sauce.
Cook from here - Finish
Build the base
Soften onion in the same pan for 8 minutes. Stir in tomato paste and cook 2 minutes until it darkens.
Why: Cooking the paste removes raw acidity.
Cook from here - Finish
Simmer and finish
Add crushed tomatoes, 100 ml water and sugar. Simmer 10 minutes, return chicken, then swirl in cream and butter. Simmer 5 minutes until glossy.
Why: Cream balances the spice and acidity.
Cook from here
Chef's tip
A spoonful of mango chutney stirred in at the end adds a subtle sweet-sour note.
