|500 g||Chicken thighs|
|½ cup||Plain unsweetened yoghurt|
|4 tbsp||Tomato paste|
|2 tsp||Brown sugar|
|1 tsp||Garam masala|
|1 to taste||Salt & freshly ground pepper|
|2 cloves||Crushed garlic|
|½ cup||Coriander leaves|
- Place the chicken, yoghurt, tomato paste, turmeric, nutmeg, cumin, sugar, garam masala, salt and pepper in a dish, stir until well combined and refrigerate for 2 hours or overnight if possible.
- In a large frying pan, gently saute the garlic and onion in butter until soft. Add the chicken and cook for 5 minutes.
- Add the cream and cook for 15 minutes or until chicken is cooked. Serve garnished with coriander.
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