This is another Rick Stein dish and a favorite in my house.
4 large chicken breasts,
skinned, each cut into
2 or 3 pieces at an angle
For the first marinade Juice of 2 limes
1 tsp Kashmiri chilli powder 1 tsp salt
For the second marinade 50g natural yogurt 50g double cream 20g/4 cloves garlic,
roughly chopped 25g/5cm ginger,
roughly chopped 1 tsp Garam masala
1 tsp turmeric
3/4 tsp ground cumin 1/2 tsp beetroot powder
(for colour; optional)
For the sauce
25g/5 cloves garlic,
25g/5cm ginger, finely grated
400g tomato passata
1/2 tsp Kashmiri chilli powder.
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp Garam masala (page
1 tsp desiccated coconut
11/2 tsp salt
25g cashew nuts
25g pumpkin seeds
2 tbsp boiling water 1 tbsp dried fenugreekl 1/2 tsp caster sugar 45m1 double cream
Pinch of Chat masala (page 303)
Handful of coriander
leaves, roughly chopped 15g/3cm ginger, finely
For the first marinade mix the chilli lime and salt together in a large bowl. Add the chicken pieces to the marinade, then cover and transfer to the fridge to marinate for 1 hour.
In a mini food processor, or using a pestle and mortar, blend the cashew nuts, pumpkin seeds and boiling water into a paste. Stir this into the sauce followed by the chicken pieces and another 100m1 water.
Simmer for 10 minutes, or until the chicken is completely cooked through, then stir in the fenugreek leaves, sugar and cream and cook for a further 2 minutes. Sprinkle with chat masala, garnish with fresh coriander and ginger, and serve.