4large chicken breasts, skinned, each cut into 2 or 3 pieces at an angle
1st marinade
1tspKashmiri chilli powder
1tspsalt
2nd marinade
50gnatural yoghurt
50gdouble cream
4garlic cloves, roughly chopped
5cmfresh ginger, roughly chopped
1tspgaram masala
1tspturmeric
3/4tspground cumin
The sauce
50gclarified butter (see blogon how to get clarified butter)
5cloves garlic, finely crushed
5cmpiece of ginger, finely grated
400gtomato passata (or used tinned tomatoes but make it as smooth as you can)
1/2tspKashmiri chilli powder(or use substitute - see blog)
1/2tspground coriander
1/2tspground cumin
1/2tspgaram masala
1tspdesiccated coconut
1 1/2tspsalt
200mlwater
25gcashew nuts
25gpumpkin seeds
2tbspboiling water
1tbspdried fenugreek leaves
1/2tspcaster sugar
45mldouble cream
handful of coriander leaves, roughly chopped for garnish
3cmpiece of ginger, finely shredded for garnish
Instructions
1st marinade
For the first marinade, mix the lime juice, chilli powder 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.
2nd marinade
For the second marinade, put all the ingredients apart from the chat masala into a mini food processor. Blend until smooth, then add this to the marinated chicken and stir well to coat. Cover and transfer to the fridge to marinate for 4 hours.
Char the chicken
Preheat the oven to 240°C (or it's highest)
Place the chicken on a wire rack over a roasting tin. Roast for 15–20 mins, or until lightly charred in places but not completely cooked through, as you’ll finish cooking them in the sauce.
The sauce
For the sauce, while the chicken is cooking, heat the ghee in heavy-based saucepan or karahi over a medium heat. Add the garlic and ginger and fry for a minute, then stir in the tomato passata and bring to a simmer for 5 minutes. Add all the spices, coconut, salt and 100ml of the water and simmer for a further 10 minutes.
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 100ml 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.