1kg chicken thighs, cut into quarters 50g Spice Oddity butter chicken spice
1 tbsp ghee
375g plain yoghurt
1 tbsp cumin seeds, toasted + crushed 3 cloves garlic, crushed
2 brown onions, pureed or grated
2 tbsp tomato sauce
1 tbsp soft brown sugar 1 tbsp tomato paste
1 tbsp mango chutney 1 tbsp almond meal 100ml cream
285ml coconut milk
1⁄2 cup fresh coriander leaves, to serve
1/ Mix half of the spice mix with yoghurt and coat chicken pieces thoroughly. Marinate for at least one hour.
2/ Remove chicken from marinade and put the marinade aside. Under a hot grill, cook chicken for 5 minutes each side to char.
3/ In a heavy pan, add ghee, garlic, cumin and onion and cook for 3 minutes over medium heat.
4/ Add remaining marinade and spice along with tomato paste, tomato sauce, chutney, sugar and ground almonds. Cook gently for 5 minutes.
5/ Add chicken and all tray juices.
6/ Stir in cream, coconut milk and simmer for 10 minutes until chicken is cooked through and sauce thickened. Season to taste.
7/ Serve with steamed basmati rice, fresh coriander and buttered naan.