Step 1: The Marinade

2-3 Chicken Breasts (Cubed)

1 tbsp Lemon Juice

1 tsp Chilli Powder

1/2 tsp Salt

6 Cloves

8 Pepper Corns

1 tsp Cinnamon

2 Bay Leaves

1 tbsp Flaked Almonds

1 heaped tsp Coriander

1 tsp Cumin

1/4 tsp Tumeric

1 Garlic Clove

1 tbsp Tomato Puree

1 Cup Natural Yoghurt

Place the Chicken in a bowl & add the Lemon Juice, chilli powder, salt & mix well. Cover and place in the fridge. Then heat a frying pan & dry fry the cloves, peppercorns, cinnamon, bay leaves & Almonds for 2 mins until fragrant. Allow to cool then whizz in a blender adding the coriander, cumin & Tumeric. Mix the spice mixture with the Chicken that’s in the fridge, then fold in the Tomato puree & yoghurt. Re-cover with Clingfilm & place back in the fridge for at least 2 hours or the longer the better. 

Step 2: The Sauce

2 Onions (Chopped)

2" piece of fresh Ginger (Grated)

5 Garlic Cloves (Crushed)

2 tbsp Fenugreek leaves

1 tbsp Curry leaves

400g Tin Chopped Tomatoes

1 heaped tbsp Tomato puree

1/2 tsp Garam Masala

1/2 tsp Salt

1/2 tsp Paprika

1/2 tsp Chilli Powder

1/2 tsp Salt

1 tsp Sugar 

Heat a frying pan or wok & add the Onion, Garlic & Ginger. Cook until softened then add the Fenugreek & Curry leaves, fry for another minute then add the Tin Tomatoes, puree, Garam Masala, Paprika, Sugar, Chilli Powder & Salt. Stir & simmer for 2 mins. Allow to cool, then whizz this mixture in a blender until a smooth paste is achieved & set aside. 

Final Stage: Bringing it together

60g Butter

100ml Single Cream

Fresh Coriander

Heat your pan/wok on a medium heat and add the butter, when the butter is melted and add the chicken along with all of the yoghurt mix, cook for 5 mins stirring frequently. Now with a slotted spoon remove the chicken & continue cook the yoghurt mixture until it thickens slightly, add the tomato base mixture that you set aside earlier & then toss the chicken pieces back in. Cover & simmer for 15 mins. Stir in the cream, sprinkle with fresh coriander. Serve with rice or naan & Enjoy!