Ingredients

Garnish Blended paste
To be blended with a food processor and sauté with cooking oil
  • 4 tablespoons of vegetable oil
  • 30g of butter
  • 2 onions (sliced)
  • 5 cardamom pods
  • Fresh cilantro (chopped)
  • 6 cloves of garlic
  • 1cm knob of fresh root ginger
  • 1 red chilli
  • 1 tablespoon of ground cumin
  • 1 tablespoon of coriander seeds
  • 1 teaspoon of turmeric powder
  • 1 tablespoon of garam masala
  • 1 bell pepper (diced)
  • 4 boneless chicken legs (diced)
  • 400g can of diced tomatoes
  • 5 tablespoons of tomato purée
  • 100ml of cooking cream or as needed
  • 200ml of natural yoghurt or as needed

Methods

Step 1.

Heat the oil and butter in a pan, sauté the onions and cardamom for 1 minute.

Step 2.

Add the blended paste, bell pepper, cream, yoghurt, tomato puree and diced tomato. Bring the mixture to a boil and season with salt and pepper.

Step 3.

Pour the mixture into a casserole with the chicken.

Step 4.

Mix well and leave the casserole to bake in the oven for 45 minutes (100°C, Slow cook) or until you achieve your desired texture.

Chef’s tip: Instead of cooking the chicken over the hob, baking it gives a very tender texture due to the slower cooking process in the oven.

Step 5.

When the chicken is ready, garnish with cilantro and serve with basmati rice and naan bread.

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