Nutritional values are estimates per serving
Crispy charred chicken dunked in the most warming, creamy tomato sauce. Better than any takeaway, we promise.
A note from us
If you can find kasuri methi (dried fenugreek leaves) at an Asian supermarket or online, add 1 tbsp crushed into the sauce in the final 2 minutes of cooking. It gives an authentic restaurant depth that is hard to replicate otherwise — but the recipe is excellent without it.
What you need 🛒
For best results marinate the chicken for at least 1 hour, or overnight in the fridge for deeper flavour
How to make it 👨🍳
Mix the yogurt, cumin, garam masala, turmeric, paprika, and grated garlic and ginger in a large bowl to make the marinade. Add the chicken thighs and stir to coat every piece. Marinate for at least 1 hour, or overnight in the fridge.
Cook the marinated chicken in a very hot pan or under a hot grill in batches until charred and dark at the edges. Set aside.
Heat the vegetable oil in a large, wide pan over medium heat. Add the onion and cook for 12–15 minutes, stirring occasionally, until soft and deep golden brown.
Add the garlic and ginger and cook for 2 minutes.
Add the garam masala, cumin, ground coriander, and smoked paprika. Stir for 1 minute until the kitchen smells fragrant.
Pour in the tinned tomatoes and simmer for 15 minutes until the sauce has darkened and thickened.
Add the charred chicken and stir in the double cream. Simmer gently for 10 minutes. Taste and season with salt.
Scatter over the fresh coriander and serve.
