A delicious and nutritious Indian fare favourite.
Preparation time 15 minutes (plus refrigeration time)
cooking time 1 hour, serves 4
nutritional count per serving 42.39 total fat (13.5g saturated fat); 2709kJ (648 cal); 17.5g carbohydrate; 48.09 protein; 5.5g fibre
Ingredients
- 1 tablespoon garam masala
- 1 teaspoon chilli powder
- 2 cloves garlic, chopped coarsely
- 4cm piece fresh ginger (20g), grated
- 2 tablespoons lemon juice
- ⅓ (90g) tomato paste
- 1 cup (150g) roasted, unsalted cashews
- ¼ cup (60ml) buttermilk
- 800g chicken thigh fillets, chopped coarsely
- 40g butter
- 1 large brown onion (200g), sliced thinly
- 1 cinnamon stick
- 6 cardamom pods, bruised
- 425g can crushed tomatoes
- ¾ cup (180ml) chicken stock
- ¼ cup (60ml) buttermilk, extra
- ¼ cup loosely packed fresh coriander leaves
Method
- Dry-fry garam masala and chilli in small frying pan, stirring, until fragrant.
- Blend or process chilli mixture with garlic, ginger, juice, paste, half of the nuts and half of the buttermilk until smooth. Combine nut mixture, remaining buttermilk and chicken in a large bowl. Cover; refrigerate 3 hours or overnight.
- Melt butter in a large saucepan; cook onion, cinnamon and cardamom, stirring, until onion browns. Add undrained chicken mixture; cook, uncovered, 10 minutes, stirring occasionally.
- Add undrained tomatoes and stock; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 35 minutes or until chicken is cooked through and mixture thickens slightly. Remove from heat; stir in extra buttermilk.
- Coarsely chop remaining nuts; top chicken with nuts and coriander. Serve with pilaf with almonds (see page 364), if desired.
