Old Delhi Style Chicken Curry

Serves: 4


Ingredients:
1 tsp ginger paste
1 tsp garlic paste
1 1/2 tsp chilli powder
juice of 1/2 lemon
1 3/4 lb boned chicken thighs
3 1/2 oz plain yoghurt
1/4 tsp ground garam masala


For the sauce:
2 3/4 lb tomatoes
1in piece ginger root, crushed
4 garlic cloves, peeled
4 green cardamom pods
2 cloves
1 cinnamon leaf
1 1/2 tbsp Kashmiri chilli powder
1/2 stick butter (1/4 cup)
1in ginger, chopped
1/4 tsp garam masala
1/3 cup heavy cream
2 green chillis


Instructions:
1. Preheat oven to 220. Make marinade and mix together ginger paste, garlic paste, salt, chilli powder and lemon juice in a large bowl. Add chicken and using your hands, coat pieces in mixture. Set aside 20 mins.
2. Mix yoghurt with garam masala and apply to marinated chicken. Set aside 10 mins.
3. Thread chicken onto skewers. Cook for 15-18mins (turn after 10).
4. While cooking, make the sauce. Place tomatoes in pan with 1/2 cup water. Add crushed ginger, garlic, cardamom pods, cloves and cinnamon leaf. Cook until tomatoes are soft and broken. Remove from the heat, and puree mixture.
5. Return to pan and boil. Stir in chilli powder. Cook until thickening. Add chopped ginger, green chillies, and cream. Continue simmering. Remove from the heat and add garam masala. Mix well.
6. Remove chicken from skewers and coat in sauce. Serve on rice.


Taken from Curry Cuisine.


Notes:
Replaced green chillis with chilli flakes. A little bit hot, so I halved the chilli powder/flakes.  In future, would quarter the chilli powder/flakes.