Updated and Edited to add extra yum.

Ok, so first off, this recipe is a bit of an invention. We made up the recipe as we went along and through a bizarre twist of fate produced something truly wonderful. Unfortunately, I didn’t write down what I did so this is basically done from memory. I fully intend making it again at some point, at which time I’ll verify that the recipe is right, but in the meantime here’s what I think we did.

First off we made a little marinade:

  • 1 tsp cayenne pepper
  • 1 tsp ground coriander seeds
  • 1 tsp ground cumin seeds
  • 4/5 tbsp lemon juice

Make a paste with this and coat the chicken then leave to marinade. We only left it for about an hour which is nowhere near long enough for the marinade to do its thing. Once I’ve left it longer, I’ll report back.

Once the chicken has marinaded, seal it in a hot dry pan then set aside somewhere.

For the rest we need:

  • 1 medium onion, finely chopped
  • 2 shallots, finely chopped
  • 2-3″ block of ginger, finely grated
  • 4 cloves of garlic, crushed
  • A knob of butter
  • 1 tsp ground cumin seeds
  • 1 tsp ground coriander seeds
  • 1/2 tsp turmeric
  • 4 curry leaves, crushed
  • 4 tablespoons plain yoghurt
  • 250ml vegetable stock
  • 3 green chillies, finely chopped with seeds left in
  • 1 tsp garam masala
  • finely chopped coriander leaf

Note: these quantities are best-guess – this was done purely by taste.

Heat a couple of tablespoons of oil in the usual curry pan, season with cardomom pods, clovers and cinnamon, and fry the onion and shallots, for a few minutes. Add the ginger and garlic and continue frying until the onions begin to brown. Add the knob of butter and fry for a few more minutes. Add the chicken that was sealed earlier and fry for another few minutes before adding the ground cumin, ground coriander, turmeric, and curry leaves. Mix well, taking care not to burn the spices.

Add the yoghurt, a spoonful at a time, stirring well to make sure it all gets absorbed. I added great dolloping spoonfuls here, so don’t be frugal with it. Once this is done, add the stock and mix well. Bring to a simmer and leave alone until it begins to reduce.

Once the reduction has started, add the green chillies and mix in. Leave to cook for 10-15 minutes, stirring occasionally, until the sauce is reduced. Add the garam masala and coriander leaf and stir in well. Cook for a further couple of minutes and that should be you done!