Here we have one of the nations favourites. This popular Anglo Indian dish is thought to have originated in Glasgow in the 1970’s when a grumbling customer complained about his chicken being too dry! My version has not been laden with sugar and most certainly not been doused in tinned tomato soup 🤣
I’ve used passata and instead of cream I’ve added natural yogurt which adds a lovely freshness.
800g Chicken thighs - cut into 3 pieces
4 tablespoons Greek yogurt
Juice 1/2 lemon
2 onions - chopped
4-5 garlic cloves - finely chopped
2 teaspoons grated ginger
1-2 red chillies - finely chopped
2 red peppers - roughly chopped
400g passata or tinned chopped tomatoes
2 teaspoons of honey
1 tablespoon toasted flaked almonds
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon Garam Masala
1/2 teaspoons turmeric
1/2 teaspoons chilli powder
1/4 teaspoons ground cardomom (optional)
Mix the spices, 2 tablespoons of the yogurt and lemon juice in a large bowl. Add the chicken and coat thoroughly. Leave for 30 minutes if you can.
Sauté the onions until golden, then add the garlic, ginger and chilli.
Add the chicken and the marinade and cook on a medium heat for 5 minutes. Now add the peppers and cook for another 3 minutes. Season generously. Pour in the passata and the honey and stir. Bring to a simmer with the lid on and gently cook for 45 minutes. Remove the lid and add the rest of the yogurt. Simmer for 5 minutes and finish with almonds and coriander.