How to make it

  • Core and deseed the chillies, chop them up fine.
  • Add the chillies, fine chopped garlic, cumin and masala to a blender.
  • Blend add the juice of the lemon, coriander leaves and the yogurt to create the marinade.
  • Chop up the chicken into small pieces and put into a glass bowl
  • Mix in the marinade with the chicken, cover and put in the fridge for 3 hours.
  • Quarter the tomatos and put into a pan with nothing else. Warm for 20mins on a low to medium heat
  • Strain the tomatos into a clean pan using a fine seive. Throw away the skins and pulp left over.
  • tomato sauce should be thick, heat this for 50 mins until reduced to a nice thick sauce. You may need to skim off any yellow stuff off the top as it is heating.
  • Add in 1/2 c. of butter and salt then stir and heat for another 20 minutes.
  • Add in 1 c. heavy whipping cream, heat through thoroughly and set aside.
  • heat a pan with 3 tbl spoons of vegetable oil and add all the chicken.
  • Cook for 15 minutes on a medium heat.
  • Add in the tomato sauce and stir and heat for 5 minutes.
  • Serve with basmati rice.

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