Items for this recipe can be purchased at Stud Park Poultry, Henrys Mercato, McKays Family Butchers and Yianni’s Gourmet Deli.

Ingredients 

2 tablespoons peanut, or olive oil
3 shallots, peeled and finely chopped
1/2 white onion, peeled and chopped
40g butter
Juice of 1/2 lemon
1 clove of garlic, crushed or chopped
2cm piece of fresh peeled and finely chopped or minced ginger
2 teaspoon garam masala spice
1 teaspoon chilli powder
1 teaspoon ground cumin
1 bay leaf
3 tablespoons natural yoghurt
1 cup (250ml) cream
1 cup (250ml) tomato puree
1/4 teaspoon pepper, or to taste
500g boneless, skinless chicken thighs, cut into bite-size pieces
1 tablespoon cornflour
3 tablespoons water
Flat leaf parsley
Basmati rice
Naan or roti bread (if desired)

Method

1. To make the sauce: heat half of the oil in a large saucepan over medium high heat. Fry the shallots and onion until soft and transparent.
2. Stir in butter, lemon juice, garlic, ginger, half the garam masala, the chilli powder, cumin and bay leaf. Cook, stirring, for 1 minute.
3. Add tomato puree, and cook for 2 minutes, stirring frequently.
4. Stir in the cream and yoghurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt and pepper. Remove from heat and set aside.
5. Heat the rest of the oil in a large frypan over medium heat. Cook chicken until lightly browned, about 10 minutes.
6. Reduce heat and season with the remaining garam masala and pepper.
7. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink.
8. Spoon the cooked chicken into the sauce.
9. Mix together the cornflour and water, then stir into the sauce. Adjust seasonings to your taste.
10. Cook for 5 to 10 minutes, or until the sauce thickens.
11. Meanwhile cook 2 cups of rice in boiling water for 10 minutes. Strain.
12. Remove bay leaf and serve with Naan bread. Add parsley for garnish.