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Pre-heat your grill at the maximum temperature setting. Place all "marinade" ingredients into a bowl and mix together. Place the marinated chicken on a foil lined oven tray and spread out. Grill for approximately 10 minutes or until fully cooked (the chicken should be white all the way through and have a slight golden char all over). Remove from grill and keep aside.
Heat the oil/ghee in a pan. Using a pestle & mortar, coarsely crush the cloves and cardamoms until coarsely ground. Then add to the oil along with the bay leaves. Immediately after, add the chopped onions along with 1 tsp salt. Cook for 4-5 minutes on medium heat until soft and translucent.
Now add the grated garlic and ginger and mix. Continue to cook for a further 3-4 minutes until completely golden brown.
At this point, add the tomato passata as well as the puree and green chilli to the pan and stir for a a minute.
Now, reduce the heat. Then add the garam masala, coriander powder and paprika and mix well. Cook for a minute. When you see the oil begin to separate from the masala paste at the edges, add the grilled chicken. Add approximately ¼ cup water and bring to a boil. Reduce heat slightly, place a lid on the pan and allow to simmer for 6-8 minutes.
Finish with the ground, dried fenugreek leaves and fresh coriander. Allow to simmer for a further 2-3 minutes.
If you like your curry to be even more saucier, you can add a little more water (you may need to adjust the seasoning slightly if you do this)
Taste for salt and chilli and adjust accordingly.