I work in ...

Continue

Content is being adapted
based on your type of business

+

For the Marinade:

  • Chicken breast, skinless 800 g
  • Ginger 10 g
  • Garlic 10 g
  • Plain yoghurt 40 ml
  • Chilli powder 10 g
  • Garam masala 2 g
  • Vegetable oil 60 ml

For the curry sauce:

  • Green cardamon 1 g
  • Cloves 1 g
  • Cinnamon sticks 5 g
  • Bay leaves 2 g
  • Green Chillies 10 g
  • Tomato puree 20 g
  • Coriander 5 g
  • Ginger 10 g

To finish the curry:

  • Butter 25 g
  • Single cream 60 ml
  • Honey 10 g
  • Salt 1 g
  1. For the Marinade:

    • Mix the chicken with the ginger, garlic paste & salt and set aside. Whisk the yoghurt, chili powder, garam masala powder & oil together, then add to chicken & marinate for minimum 4 hours.

  2. For the curry sauce:

    • Heat the oil in a saucepan. Pierce the green chillies a few times with sharp knife and add to the pan along with the whole spices and ginger and sauté for a couple of min.
    • Add the tomatoes & simmer over a medium heat for 20 min. or until the tomatoes are cooked to Pulp.
    • Pass the cooked tomatoes through a conical strainer or sieve & set sauce aside.
    • Transfer the contents of the strainer onto a tray, remove as many of the whole spices and green chillies as possible, then purée the rest in a blender with a little water if required. Pass through a sieve & add extract to the sauce.
  3. To finish the curry:

    • Grill the marinated chicken on a barbecue or under a hot grill until cooked through. Put the sauce back on the heat & bring to the boil. Add the chilli powder, salt, honey, tomato paste & butter and simmer for a further 20 min., add cream & chicken at last moment.
    • Serve with pilau rice, naan bread and Indian salad.
+

Sign up now to see the videos!

Create account

Never stop learning with UFS Academy

  • Learn from other chefs
  • 2 minute videos
  • No ads
  • Master new skills!