Nut-free, quick, and perfect for two. Serve with rice or naan.
Ingredients:
For the chicken:
3–4 boneless chicken thighs, cut into small chunks
6 green cardamom pods
A pinch of dried fenugreek leaves
For the marinade:
1 tbsp lemon juice
1 tsp sunflower oil
1 tsp garam masala
½ tsp cumin powder
½ tsp coriander powder
½ tsp paprika (not smoked)
½ tsp sea salt
¼ tsp dried chili flakes
For the sauce:
2 tbsp butter
2 garlic cloves, finely grated
15g fresh ginger, finely grated
½ tsp garam masala
½ tsp cumin powder
½ tsp coriander powder
½ tsp turmeric powder
1 tsp dried fenugreek leaves
A pinch dried chili flakes
1 tbsp sugar
1½ tbsp tomato purée
100ml double cream
Pinch of salt
Method:
Preheat oven to 220°C (200°C fan)/Gas 7.
Marinate the chicken:
Mix all marinade ingredients in a small ovenproof dish.
Add chicken and coat it well.
Roast for 10 minutes.
Make the sauce:
Heat butter in a pan on low heat.
Add garlic and ginger and cook 1–2 minutes, stirring, until soft.
Add garam masala, cumin, coriander, turmeric and cook 30 seconds.
Add fenugreek, chili flakes, sugar, and tomato purée. Cook 2 minutes.
Add 6 tbsp cold water and cream. Bring to a gentle simmer. Season with salt.
Combine chicken and sauce:
Stir the roasted chicken into the sauce.
Return to oven 10 more minutes, until chicken is tender and sauce is bubbling.
Finish and serve:
Crush cardamom pods, remove husks, and grind seeds.
Sprinkle ground cardamom and remaining fenugreek over the chicken before serving.