Serving 6 people (the chicken at least, take more potatoes and beans if needed)
- 1 kg chicken thigh
- 2 TBS tomato puree (or 1 big can of 140 g)
- 80 g full fat yoghurt
- 3 cloves of garlic
- ¼ TS chili powder
- 1 big red onion (or 2 smaller ones)
- 1 red chili
- 5 green cardamom cloves
- ½ TS ground mace
- 1 TS ground coriander
- 2 TBS fresh ginger
- 1 kg tomatoes (super ripe fresh ones, but probably best to use canned like me)
- 80 g butter
- 1 TS garam masala
- 100 ml cream
- 800 g Potatoes (enough for 4 people)
- 500 g Green beans (enough for 4 people)
- Oil, salt and pepper
- Or serve with rice, naan, whatever you please really.
- Finely chop the onion, garlic, ginger and red chili. If you use fresh tomatoes, finely chop them up too. Cut the chicken in 2-3 cm pieces. Preheat the oven to 180-200 degrees Celsius.
- Combine the chicken with the yoghurt, tomato puree, chili powder and half of the garlic. Let marinate for at least 10 minutes, but you can probably leave it to the side as you’re preparing the rest.
- Dress the potatoes and beans with some oil, salt and pepper and bake them for about 30 minutes in the oven.
- Meanwhile, start preparing the sauce. Preheat a big pot with some oil on medium high heat, and fry the caradamom, ginger, rest of the garlic, red chili, mace and coriander in there. Fry for a few minutes, until the aromas are released. Then add the onion and fry for a few minutes until it’s somewhat translucent. Add the tomatoes. If you used canned ones: squeeze them before adding them to the pot (or chop them up but good luck with that if you don’t want a big mess). Let the sauce simmer for about 10 minutes.
- Remove the sauce from the pot. It is optional (and recommended) to blend it up. Set aside while frying the chicken.
- Throw the butter in the pot until it gets foamy. Fry the chicken for about 5 minutes. Then add the (blended) sauce (through a sieve). Let it simmer for about 20 minutes. Bring to taste with salt & pepper.
- Serve with some cream, the potatoes and the greens. Bon appetit.