This recipe is from Tim Noakes’s new book:
For the chicken:
500g boneless, skinless chicken thighs • 1 cup extra-thick yoghurt
1 tbsp fresh ginger, grated • 3 cloves garlic, minced • salt and black pepper
1. Mix the yoghurt, ginger and garlic and season to taste.
2. Add chicken and marinate for at least 30 minutes.
For the sauce:
3 tbsp butter • 2 tsp olive oil • 2 cloves garlic, minced
1½ tbsp ginger, peeled and minced • 1 red chilli, minced (seeds removed if you don’t want it spicy)
2 tbsp tomato paste • 2 tsp paprika • 1 tsp garam masala
7 roma tomatoes, diced (or 1 tin chopped peeled tomatoes)
1½ tsp salt • 2 cups water • ½ cup cream
1 handful fresh coriander, roughly chopped
1. Place a large pan on medium heat, then add the butter and olive oil. When the butter
has melted, add the garlic, ginger and chilly and sauté until lightly browned.
2. Add the tomato paste and cook until the tomato has darkened in colour, about three minutes.
3. Add the paprika and garam masala and sauté for another minute.
4. Add the tomatoes, salt and water. Bring the sauce to a boil, then turn down the
heat to a simmer and cover.
5. Cook for 20 minutes, take the pan off the heat and allow the sauce to cool for five minutes.
6. Meanwhile, preheat your grill and cover a roasting tray with foil.
7. Remove the chicken thigh chunks from the marinade and place on the tray. Place under the grill and cook for about five minutes on each side, until lightly charred and cooked through. Don’t worry if the chicken is still a little uncooked but charred on the outside – it will cook in the sauce.
8. Use a blender or food processor to blend the sauce until smooth. Pour back into the pan.
Bring the sauce back up to a boil and add the chicken.
9. Reduce heat to a simmer and cook, covered, for about 10 minutes.
10. Add the cream and fresh coriander, stir through and serve.