Pumpkin/Butternut Squash Butter Chicken

This curry was so delicious! This recipe is made with either butternut squash chunks or pumpkin puree. I made it both ways and both ways were delicious. The first pic, above, is with canned pumpkin puree. The second pic is with no pumpkin puree, and I used butternut squash chunks instead. (I used the same amount of chicken in both.) The squash/pumpkin added a delicious hint of sweetness to the curry. In the version with the puree, it also thickened the sauce very nicely. 

Pumpkin/Butternut Squash Butter Chicken

adapted from Closet Cooking

For the chicken marinade:
1/4 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon garlic, grated/minced
1 tablespoon ginger, grated/minced (I used purchashed ginger/garlic paste here)
1 tablespoon garam masala 
1 tablespoon paprika
1 teaspoon turmeric
1/2 teaspoon cayenne pepper (optional, or to taste)
1/2 teaspoon salt
1 pound boneless skinless chicken breasts or thighs, cut into bite sized pieces

For the butter chicken:
2 tablespoons butter or ghee
1 onion, diced
1 tablespoon garlic, grated/minced
1 tablespoon ginger, grated/minced  (I used purchashed ginger/garlic paste here)
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons tomato paste
1 cup chicken broth 
1 (14 ounce) can coconut milk (or 1 cup heavy/whipping cream)
2 cups butternut squash, peeled, seeded, and cubed OR 1 cup pumpkin puree
1 tablespoon dried fenugreek leaves (optional)
2 tablespoons butter
salt to taste

1.  For the chicken marinade: Marinate the chicken in the mixture of the yogurt, lemon juice, garlic, ginger, garam masala, paprika, turmeric, cayenne, and salt for 20 minutes to overnight.

2.  For the butter chicken: Melt the butter in a large pan (or saucepan) over medium heat, and cook the onion and chicken, about 10 minutes. (I included all the marinade and just cooked it with the chicken here.) Add the garlic, ginger, garam masala, cumin, coriander, and tomato paste, mix, and cook until fragrant, about a minute.

3.  Add the broth, coconut milk OR cream, and butter nut squash (OR pumpkin puree), bring to a boil, reduce the heat, cover, and simmer until the squash/chicken is tender, about 15-20 minutes. Add the fenugreek leaves and butter, mix, season with salt and pepper to taste and enjoy!

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Easy Slow Cooker Butter Chicken

I love this recipe. I've made it about 3 times, and am about to make it again soon. It's different from other slow cooker Indian food recipes I've made because you chop the raw chicken first, not shred it after cooking. I love the ease of those shredding recipes but I like the taste and texture of this recipe more. It's still an easy and low-work recipe. If you don't want to chop chicken, you can buy it pre-chopped in some stores. I double this recipe when I make it so we have leftovers for lunch. I don't always double the chicken, but just increase it a little bit. I also don't double the butter, but just increase it to 5 or 6 tablespoons.

Easy Slow Cooker Butter Chicken 

adapted from An Edible Mosaic

15 ounce can tomato puree
6 to 8 large cloves garlic peeled and crushed*
1 tablespoon freshly-grated ginger* (can use ginger-garlic paste in place of garlic and ginger*)
1 1/2 tablespoons coconut sugar or light brown sugar
4 teaspoons garam masala
1 1/2 teaspoons salt
1 teaspoon smoked paprika 
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 pounds boneless skinless chicken thighs trimmed of fat and cut into bite-sized pieces (I use chicken tenderloins or breasts)
1 large onion, finely diced (about 2 to 2 1/2 cups finely diced)
8 cardamom pods, cracked open
2 cinnamon sticks
1 bay leaf
4 tablespoons butter, cut into small pieces
1/4 teaspoon ground fenugreek optional (I used 1/2 tsp fenugreek leaves from Amazon)
1/2 cup heavy whipping cream
1 tablespoon fresh lemon juice

Optional Garnish Suggestions

Fresh cilantro leaves for garnish
Fresh lime wedges for garnish
Prepared basmati rice
Naan

1.  Add the tomato puree, garlic, ginger, coconut sugar, garam masala, salt, smoked sweet paprika, coriander, cumin, cayenne pepper, and black pepper to a slow cooker, and whisk to combine. Add the chicken, onion, cardamom pods, cinnamon sticks, and bay leaf, and stir to coat the chicken, spreading it out evenly. Scatter the butter pieces on top.

2.  Cover and cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours. At the end of cooking, stir in the fenugreek, cream, and lemon juice. Serve garnished with fresh cilantro and lime wedges, along with prepared basmati rice and/or naan if desired.

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Turkey Korma (With Leftover Thanksgiving Turkey)

Yum, I loved this delicious and unexpected way to use up the last of our Thanksgiving turkey! I was excited to find this recipe; thinking it wouldn't be as good as a more labor-intensive Korma, but I was pleasantly surprised when I tasted it. It was really good! The sauce is thickened perfectly with almond flour, and using mostly broth for a base makes the dish lighter. I did add some coconut sugar (1-2 teaspoons) because I really love a slight sweetness to my Korma. (My onions were a little crunchy- I'll cook them longer next time. Keep that in mind when making this.) 

I served this with roasted curry broccoli- a bag of frozen baby broccoli florets, roasted in olive oil, salt, and Penzey's curry powder. (At 400 F for about 30 minutes.) Everything was so delicious. (Note: you can also use leftover, cooked chicken for this recipe. I want to try it with a rotisserie chicken next.) 

Turkey Korma  

adapted from An Edible Mosaic

2 tablespoons clarified butter ghee, coconut oil, or sunflower oil
1 large onion, chopped 
4 large cloves garlic *
1 tablespoon fresh-grated ginger *(I used 3-4 Tablespoons of ginger/garlic paste in place of garlic and ginger here)
½ cup almond flour
1 tablespoon garam masala spice mix
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon crushed red pepper flakes
½ teaspoon salt
¼ teaspoon ground cardamom
1 ½ cups reduced-sodium chicken broth (may need a bit more)
2 tablespoons tomato paste

2 teaspoons coconut sugar or brown sugar, optional, for sweetness
2 cups cooked chopped turkey or chicken (from a rotisserie chicken or leftover turkey)
¼ cup heavy cream

1. Melt the ghee in a large, deep skillet over medium heat. Once melted, add the onion and cook until caramelized, about 12 to 15 minutes, stirring occasionally. Add the garlic, ginger, Ior ginger/garlic paste) and almond flour and cook 30 seconds, stirring constantly. Stir in the garam masala, turmeric, cinnamon, crushed red pepper flakes, and salt, and cook 30 seconds more while stirring constantly.

2. Stir in the broth and tomato paste. Bring up to a simmer, and then simmer 2 minutes (uncovered), stirring frequently. (Make sure onions are cooked enough at the end of this step.)  If it gets too thick, add additional broth. I added at least another 1/2 cup or more. Add the optional coconut or brown sugar. Add the turkey/chicken and cook until warm throughout, about 2 to 3 minutes. Turn off the heat and stir in the cream.

 

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Indian Milk Barfi

We've enjoyed Barfi, an Indian Fudge, quite a few times at local Indian restaurants here. A small piece tastes so good after enjoying a hearty curry and naan bread. The fudge is made with ghee (clarified butter) and dry milk powder. (I find both at my local international foods store.) Sometimes, it contains finely shredded coconut. This version does not have coconut, but one could easily add it. My husband actually made this as part of an Indian Feast recently while I took the kids to a waterpark all day. He made Korma, rice, naan, Aloo Gobi, Mango Lassi, and this barfi. Everything was so good. A food scale is used to measure ingredients in this recipe (in grams). 

Indian Milk Barfi 

adapted from Masala and Chai

70 grams ghee (clarified butter)
250 grams whole milk
200 grams sugar
310 grams dry whole milk powder
1 teaspoon ground cardamom
1 teaspoon lemon juice
pinch of salt
7 pistachios, chopped

1. Line an 8" square pan with parchment paper so that it hangs over two opposite sides of the pan. In a nonstick pan on medium heat, pour in the milk and then add the ghee. Let the ghee melt and stir with a rubber spatula until the ghee is mostly combined with the milk. Pour the sugar into the pan and stir until it's fully melted.

2. Turn the heat to the lowest setting and add the milk powder to the pan. Stir until the milk rehydrates the milk powder. Continue to stir with no breaks on low heat for the next 4-5 minutes, being sure to scrape the bottom and sides to prevent burning.

3. At this point, the mixture should have reduced by about half and is thickening up. Add the cardamom powder, lemon juice, and salt. Stir the mix-ins well. Continue to mix and fold the barfi batter for another 4-5 minutes until it starts to pull away from the sides, leaving no residue.

4. Remove the pan from heat, and use the silicone spatula to scoop the batter into the square pan. Spread the batter across the pan, getting it as level as possible. Spread and press the chopped pistachio evenly across the top. Cover the pan. Transfer the pan to the refrigerator and allow it to chill for at least 30 minutes, or until fully set.

5. Once the barfi has set, use the parchment paper to lift it out of the square pan. Cut the barfi into 16 even squares and serve chilled.

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Chicken Korma

This is a re-post of an old recipe from the days of yore. Really, really yore- 2009, to be exact. I loved this recipe back then, but stopped making it for some reason. Recently, after enjoying lamb korma at a local Indian restaurant, I wanted to make Korma again myself, so I took my old recipe and adapted it quite a bit, for the better. (Note: Top 3 photos were taken when we forgot to add the cream- last photo is with cream included. The recipe is wonderful both ways but cream is always good!)  Also: pictured on the side of the Korma is Aloo Gobi.  

Chicken Korma 

adapted from here

1/4 cup cashews 

3-4 tablespoons unsweetened coconut chips/flakes (optional for a sweeter flavor)
1/4 cup boiling water
3 cloves garlic, peeled
1 (1/2 inch) piece fresh ginger root, peeled and chopped (may sub a few TBS of ginger/garlic paste for ginger and garlic)
3 tablespoons coconut oil, vegetable oil, or ghee
2 bay leaves
1 large onion, minced
1 teaspoon ground coriander
1-2 teaspoons garam masala (I prefer 2 tsp)
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chili powder

1/2 teaspoon salt, or to taste
2-3 skinless, boneless chicken breast halves - diced (can use less)
1 15-oz can tomato sauce
1 cup low-sodium chicken broth
1/2 cup heavy cream
1/2 cup plain yogurt

palm sugar or brown sugar, to taste, optional (to add sweetness)

1. Place cashews in a small bowl and pour the boiling water over coconut and cashews. Set aside for 15 to 20 minutes.

2. Meanwhile, heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste and season with coriander, garam masala, cumin, turmeric, chili powder, and salt. Stir in chicken, and cook for about 5 minutes. 

3. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.

4. Meanwhile, place the cashews, coconut (if using) along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.

5. Stir the cashew mixture into the chicken and onions. Simmer for 15-30 minutes, stirring occasionally, until thickened to your liking.  Taste for salt and add more if necessary. I add about 2 tablespoons of palm sugar here for some sweetness. You can also add more garam masala at this point if you wish for a stronger flavor. Serve over rice. 

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Aloo Gobi

I loved this Indian cauliflower and potato dish.  It made a delicious addition to our at-home Indian meal.  You roast the veggies first, which creates beautiful flavor.  Then, you cook them together with some jalapenos and spices on the stove.  This is something I need to make again.  

Aloo Gobi
adapted from Smitten Kitchen

1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds (I had to use pickled here)
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water
Accompaniment: lemon wedges

1.  Preheat oven to 475°F.  While oven is preheating, place a shallow baking pan on the rack (like a large rimmed cookie sheet). 

2.  Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and 1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

3.  While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.  We served this with Indian curry and rice.  

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Mango Lassi

We finally made Mango Lassis at home!!  We tried them once, years ago, but our mangos weren't good and the whole drink was chalky.  These are so easy to make; I don't know if we'll order them in Indian restaurants anymore!  I got this recipe from a friend and really enjoy how tasty and easy it is.  We've made this a few times- at first we used milk, as the original recipe states.  But the last time we made it, we used 16 oz. pure mango puree instead of the milk, and it was so good this way.  It's hard to get mango puree sometimes (we got this online; it was 100% mango puree), so one can use milk.  I also like using a bag of frozen mango chunks in this.  I love the texture of the finished product, we don't have to add ice cubes, and it's way easier!

Mango Lassi
from my friend J.R.
makes a lot- enough for our fam of 6

1 16-oz. bag frozen mango chunks*
500 grams (about 2 cups) plain Greek or European yogurt 
16 ounces mango puree OR 1 cup milk (may need more milk to fully blend)
dash of cardamom powder
2-4 Tablespoons sugar ONLY if using milk (may need more)

1.  Blend all ingredients together in blender until smooth.

*If using fresh mango, may need to add a few ice cubes to blender to improve texture.

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Simple Indian Butter Chicken

My family and I love Indian Butter Chicken.  This summer, in the US, we went to two Indian restaurants, and both times, my kids all ate Butter Chicken.  I have three recipes on this blog for it already, but I spotted this new one and it looked simple and good, so I gave it a try.  It was delicious!!  And a little easier than some other recipes.  I tried a tip from the blog The Kitchen Paper (where this recipe  comes from) and browned my naan on the open flame of my stove, after cooking in a skillet.  It was good, and an improvement on just using a skillet- but, if you can, grill the naan on an outdoor grill; it's so, so good.

Indian Butter Chicken
adapted from The Kitchen Paper

6 tablespoons butter or ghee, divided
2 lbs chicken breasts, cut into 1″ chunks
1 yellow onion, diced
3 garlic cloves, minced*
1 Tbsp fresh grated ginger (or ginger paste)*

1 Tbsp garam masala (more to taste)
1 tsp chili powder
1 tsp ground cumin
pinch cayenne pepper- or more to taste
one 15 oz. can tomato sauce

one 8 oz. can tomato sauce
1-2 cups cream (can try using coconut milk)
salt & pepper
cilantro, for garnish
naan bread & rice for serving

1.  Using 2 Tbsp of butter/ghee in a large skillet over medium-high heat, cook the onion until beginning to soften — about three minutes. Add the chicken and stir a few times during cooking so each side is browned. They do not need to be fully cooked all the way through. Add 2 TBS more of butter/ghee if needed, and then add the garlic*, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about 45 seconds before adding all the tomato sauce.

(*I used 2 TBS ginger-garlic paste instead of the fresh garlic/ginger)

2.  Bring the mixture to a simmer and let cook for five minutes before adding the cream. Add one cup of cream first, and see if you need more. Can add one or two cups. Bring the mixture back to a simmer, and let simmer for 10-15 minutes. Keep the heat low here — not a rolling boil, or the cream might separate. 

3.  Stir in the remaining 2 Tbsp of butter, and season with salt and pepper, to taste. If mixture is too thick at this point, thin with some low-sodium chicken broth, or even water. Serve garnished with cilantro, alongside rice and naan.

**This dish would be gluten-free when served without Naan bread.**

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Paratha- Flaky Indian Flatbread

This was my first time making this- I usually do Naan.  Paratha is different in that it uses no yeast or leavening.  You create layers with butter between them, making them flaky like this Yemeni Flatbread.   I want to try making Paratha again- mine didn't turn out as flaky as I'd like.  I think I need to roll them out thinner, or something.  But the bread was still delicious with Indian Butter Chicken.

Paratha- Flaky Indian Flatbread 
adapted from Gimme Delicious

1½ cup unbleached all purpose flour
¼ teaspoon salt
1 tablespoon oil
½ cup lukewarm water
softened butter

1.  In a bowl mix the flour, salt, and oil. Add about ½ cup of water to make dough add remaining water as needed to make smooth and flexible dough. Knead the dough on a lightly greased surface. Cover the dough and keep aside for at least 15 minutes.

2.  Knead the dough again and divide into 6 equal parts.  Spread about ½ tablespoon of butter onto each piece and roll out. Now fold the parts on top of each other and let rest for about 5 minutes so that it can relax.

3.  Roll out each piece and place one by one on a hot pan. Don't grease the pan because the paratha is already greased.  Leave each paratha on medium heat for 2 minutes and flip and allow to cook for another minute, until browned spots appear.  Serve with curry.

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Chicken Tikka Masala Soup

This isn't really traditional Indian food, but a soup based on the dish Chicken Tikka Masala.  I liked it, but I kind of missed the rice.  It was still good though, especially with homemade Naan bread for dipping.  I used a rotisserie chicken and simmered the carcass to make the 2 cups of broth.

Chicken Tikka Masala Soup
adapted from The Modern Proper

2 tbsp coconut oil
1 small onion
3 garlic cloves, minced
1/2 tsp cayenne pepper (or to taste)
1 Tbsp garam masala
1 tsp ground ginger
1/2 tsp cumin
1 tsp turmeric
1/2 tsp cinnamon
2 cups chicken stock
1 (28 oz) can crushed tomatoes
1 (14 oz) can coconut milk
salt, to taste
1 rotisserie chicken, meat removed and shredded for the soup

1.  Heat coconut oil over medium-high heat in a heavy soup pot.  Saute the onion for a few minutes and then add garlic for a few more minutes.  Add the spices and saute for 3 minutes longer.  To the pot, add the chicken stock, tomatoes, and coconut milk.  Simmer for 30 minutes, covered.  Using an immersion blender, puree soup until smooth and creamy.  Add shredded chicken and season with salt.

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Indian Butter Chicken (Murgh Makhani)

I love Indian curries.  I think this is the third recipe just for Butter Chicken that I have on this blog.  I just can't stop trying new recipes, though.  This one is different in that it uses ground almonds/almond flour to thicken the sauce, and I really, really liked it this way.  (I have a Chicken Korma recipe on here that uses ground cashews, and I really like that one too.)  I enjoyed this the first day, and of course the leftovers were even better.  As always, my 4-year old inhaled this.  He can never get enough Indian (or Thai) food. (Before making this, read the recipe through, since the chicken needs to marinate.)

Indian Butter Chicken (Murgh Makhani)
adapted from The Daring Gourmet

1½ cups plain full fat yogurt
¼ cup ground almonds/almond flour (blanched or unblanched)
1 tablespoon freshly squeezed lemon juice
1½ teaspoons minced garlic
1½ teaspoons minced ginger
1 teaspoon salt
1 pinch sugar
2 teaspoons chili powder
2 teaspoons garam masala
½ teaspoon ground cardamom
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
¼ teaspoon crushed bay leaves
¼ teaspoon or more Kashmiri chili powder or cayenne pepper for heat (optional, if you like it spicy)
1.5- 2 pounds boneless, skinless chicken cut into bite-sized pieces
2 tablespoons ghee (can substitute oil or butter)
1 large yellow onion, finely chopped
1 teaspoon minced garlic
1 teaspoon minced ginger
1 (14 oz) can tomato puree (can substitute plain tomato sauce)
1 cardamom pod (I used green)
¼ cup butter
⅓ cup heavy cream
Chopped fresh cilantro for garnish

Steamed jasmine or basmati rice, for serving

1.  Combine the yogurt with the almonds, lemon juice and spices and stir to combine. Add the chicken and stir to coat. Marinate for at least 2 hours or overnight.

2.  Heat the ghee in a Dutch oven or large skillet over medium-high heat and cook the onion until soft and translucent and beginning to turn golden, 5-7 minutes. Add the garlic and ginger and cook for another minute. Add the chicken and all the marinade and bring it to a simmer. Simmer until the chicken turns white. Add the tomato puree and cardamom pod. Return to a simmer, reduce the heat to medium, cover and simmer for 25 minutes, stirring occasionally. Add the butter and cream and stir until dissolved. Add salt to taste. Remove the cardamom pod.

3.  Serve with steamed jasmine or basmati rice and/or fresh naan bread. Garnish with some chopped fresh cilantro and swirl in a little extra cream.  This sauce tastes great the next day!

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Slow Cooker Chicken Tikka Masala II

I liked this easy recipe that I made it twice in two weeks.  Most of my kids loved it too, especially my 8-year old, who kept going back for more.  I've made Indian food (even Tikka Masala) in the slow cooker before, and it was wonderful, but this is a super, super easy, dump and go type of recipe that still has great flavor. At the end, you stir in either heavy cream or coconut milk, and we really prefer the coconut milk. (We tried it both ways.)  The recipe calls for cutting up the chicken before adding it, but I skipped that and just pulled it apart with two forks after it was done cooking.

Slow Cooker Chicken Tikka Masala
adapted from the Kitchn

1 to 1 1/2 pounds boneless, skinless chicken thighs or breasts/tenders
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
2 teaspoons paprika
1/4 teaspoons salt, or to taste
1 (28-ounce) can diced tomatoes, stewed, or crushed tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped

Plain Greek yogurt
2-3 cups cooked rice, to serve

1.  Place the chicken in your slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and  salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.

2.  Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, pull the chicken apart with two forks and stir in the heavy cream or coconut milk. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. (This really does work to thicken it!  I tried it with another recipe and it also worked.) Taste and add more garam masala or salt to taste.

3.  Serve over rice with Greek yogurt and fresh cilantro sprinkled over the top of each serving. The tikka masala can be refrigerated for 3 to 4 days.

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Indian Butter Chicken- Murgh Makhani

This was a delicious, flavorful Indian dish.  I love getting the chance to use all of my nice Penzey's spices.  (Although I get my Garam Masala from Vitacost currently and love that version.)  We were having company when I made this, so I doubled the sauce part so that there'd by enough to go around, but I didn't double the butter.  There is a TON of butter in this recipe!  I actually decreased it a bit.  We had this with white rice, roasted cauliflower, and grilled naan bread, of course.  

Indian Butter Chicken- Murgh Makhani

adapted from Food

(can double sauce if needed)

800 g boneless skinless chicken thighs, cut into 3-4cm pieces (about 1.5 lbs)

2 garlic cloves, peeled and finely crushed
2 cm ginger, peeled and finely grated
1/2 teaspoon fine sea salt
1/2 teaspoon hot chili powder (can use mild)
1 1/2 tablespoons lemon juice
75 ml natural yoghurt (I used about 1/2 cup)
1/2 teaspoon garam masala
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 -2 tablespoon oil, for brushing

SAUCE
1 1/2 tablespoons ghee or 1 1/2 tablespoons unsalted butter
2 garlic cloves, peeled and finely chopped
2 cm ginger, peeled and finely chopped
1 cardamom pod, seeds lightly crushed
2 whole cloves
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon hot chili powder, to taste (can use mild)
1/2 teaspoon ground fenugreek
275 ml tomato puree (about an 8 oz can)
1 tablespoon lemon juice
40 g unsalted butter (can cut in half)
100 ml double cream
1 tablespoon chopped coriander (cilantro), to garnish

1.  Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 minutes. Mix together the yoghurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.

2.  Preheat the oven to 180°C/350 F.  Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 minutes. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 minutes until just cooked through.  (Or- cook the chicken in a skillet and then remove pieces and make sauce in the same skillet.)

3.  For the sauce, heat the ghee or butter in a skillet and add the garlic and ginger. Fry for a minute or so then add the cardamom, cloves, coriander, garam masala, turmeric, fenugreek and chilli powder. Stir well and fry for 1-2 minutes until they give off a lovely aroma.

4.  Stir in the tomato puree and lemon juice and cook for another couple of minutes. Add the chicken pieces to the sauce and stir well to coat. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth.

5.  Taste and adjust the seasoning. Transfer to a warm bowl and serve hot, garnished with chopped coriander (cilantro).

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