What I’m going to give you here are the bones of the recipe – you need to add some stock if you’re cooking it on the stove-top and maybe if you’re slow-cooking it. I don’t add any more chilli than is in my fancy-bought-at-a-market garam marsala because 500 children mean 500 variants of chilli tolerance, so by all means, add away.
Anyway, it’s delicious and really very straight forward. Get to it. Make your #everyfuckingnight a winner.
- 1 kg chicken thighs
- 1 1/2 cups natural unsweetened Greek yoghurt
- 2 tbsp lemon juice
- 1 1/2 tbsp ground tumeric
- 2 tbsp garam marsala
- 2 tbsp ground cumin
- 125 g butter
- 2 onions, diced
- 4 cloves garlic, crushed
- 3 tbsp ginger, grated
- 1 tbps cumin seeds
- 1 cinnamon stick
- 2-4 tomatoes, diced I'm known to use a tin of crushed tomatoes
- 2/3 cup chicken stock
- 1 1/2 cups cream, sour cream or yoghurt
- 3 tbsp almond meal
- fresh coriander, chopped
- The marinadeThe sauce
The finish[br]In the pressure cooker I take the chicken out, set the machine to reduce, add the meal and cream and reduce for 15 mins. (Just stir through yoghurt at the very end in this case otherwise it will split.)Serve with fresh coriander, chutney and cucumber raita
- Smoosh everything together and marinate for as long as you've got - at least a couple of hours
- If you like you can brown the chicken but really, who has the time or energy for such nonsense
- Melt the butter and add the onions. This is where you can really kick start flavour depth. The longer you have to saute the onions, the better it will taste. Trust me.
- Add the garlic, ginger, cumin seeds, cinnamon stick and tomatoes and cook for a few minutes
- Add the chicken AND all the marinade. [br]In the pressure cooker, on highest setting for 45 minutes for marylands, 30 for chicken with no bones[br]On the stove add the stock and simmer for about 30 minutes
- If using a slow cooker put the lid on and set on high for, I don't know, four hours? Or low for eight? It's impossible to destroy food in a slow cooker, you know your machine, do what you think best.
- On the stove top, add the stock and simmer for about 30 minutes
- Once cooked, add the almond meal and cream and simmer gently for another 10 minutes or so if needed. I often just add them, get it bubbling again and it's good to go.
- Serve with fresh coriander, some raita and a chutney. Huzzah!