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Ingredients
  • subheading: CHICKEN MARINADE:
  • 800 g chicken breast or thigh, cut into 3 to 4 cm cubes
  • 2 garlic cloves finely minced
  • 3 cm ginger peeled and finely grated
  • 1 teaspoon salt flakes
  • ½ teaspoon ground cumin
  • ½ tsp garam masala
  • ½ teaspoon red Tandoori food colouring optional
  • ½ tsp ground turmeric
  • ½ teaspoon hot chilli powder I use Kashmiri chilli powder
  • 2 tablespoons lemon juice
  • 70 g Greek yoghurt plus extra to serve
  • subheading: CURRY SAUCE:
  • 2 tablespoons ghee or melted unsalted butter
  • ½ onion finely minced
  • 2 garlic cloves finely chopped
  • 1 teaspoon ginger paste
  • 2 brown cardamom pods bruised
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon hot Kashmiri chilli powder
  • 1 tablespoon fenugreek leaves
  • 1 teaspoon red Tandoori food colouring
  • 400 g tomatoes crushed, or Enchilada sauce (recipe on page 105)
  • 2 tablespoons lemon juice
  • 40 g unsalted butter
  • 100 g thickened cream
  • 2 teaspoons gelatin
  • subheading: TO SERVE:
  • Fresh coriander leaves cauliflower rice and extra yoghurt.
  • Metric - US Customary
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