Cook Book Recipe

Ingredients

2-tablespoons peanut oil
1kg chicken thigh fillets, quartered
60g- butter
2-tablespons-garam masala
2-tablespoons ground coriander
1-tablespoon finely chopped fresh ginger:
¼- teaspoon chili powder
1-cinnamon stick
6-cardamon pods, bruised
350g- pureed tomatoes
1-tablespoon sugar
¼- cup (60g) plain yogurt
½- cup (125ml) cream
1-tablespoon lemon juice

Procedure

1. Heat a wok until very hot add 1-tablespoon oil and swirl to coat. Add half the chicken and stir-fry for 4 minutes, or until browned. Remove. Add extra oil, as needed, and stir-fry the remaining chicken. Remove.
2. Reduce the heat, add the butter and melt. Add the spices and stir-fry for 1 minute, or until fragrant. Return the chicken to the wok and coat in the spices
3. Add the tomato and sugar, and simmer, stirring, for 15 minutes, or until the chicken is tender and the sauce is thick. Add the yogurt, cream and juice, and stir-fry for 5 minutes or until the sauce has thickened slightly. Remove the cinnamon and cardamom pods and serve with rice