Weeknight chicken curry recipe | Good Food

Units:

450g boneless, skinless chicken thighs
cut into 2-3cm pieces
100g Greek yogurt
2 tsp cumin powder
1 tsp Kashmiri chilli powder
2 tsp ground turmeric
2 tsp tandoori masala spice mix
2 garlic cloves
grated
1 tbsp vegetable oil
naans or cooked rice
to serve

For the curry

2 tbsp ghee
or vegetable oil
5 cardamom pods
2 tsp black mustard seeds
2 tsp cumin seeds
1 onion
roughly grated
2 garlic cloves
grated
400g can chopped tomatoes
2 tbsp honey
2 tsp garam masala
100ml double cream or coconut milk

Method

step 1
Heat the oven to 200C/180C fan/gas 6. Put the chicken in a large bowl with the yogurt, spices, garlic and oil. Season and mix well. Chill for up to a day, if you have time – if not, move on to the next step.
step 2
Put the chicken in a large roasting tin lined with baking parchment and roast for 25 mins until cooked.
step 3
Meanwhile, for the curry, melt the ghee in a large, deep frying pan over a medium heat and toast the cardamom pods and black mustard and cumin seeds for 1 min, stirring continuously until the seeds start to pop. Add the onion, garlic and a large pinch of salt and cook for 3-4 mins until the onion is lightly golden at the edges. Stir in the tomatoes, rinsing out the can with water. Cover and cook for 10 mins, stirring occasionally until thickened and the oil splits from the sauce.
step 4
Reduce the heat and stir in the honey, garam masala and cream, then the chicken. Season with salt and serve with naans or rice.