Recipe: Serves 4

For the chicken marinade:

  • 4 chicken breasts cut into bite-sized pieces
  • 250 ml natural yogurt
  • 1 tbsp pureed garlic
  • 1 tbsp ground ginger
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon chilli powder
  • Salt and pepper for seasoning

For the sauce:

  • 2 tbsp sunflower oil and a knob of butter for frying
  • 1 large onion finely diced
  • 1 tbsp pureed garlic
  • 1 tbsp ground ginger
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 1 tin chopped tomato or tomato passata
  • 1 teaspoon chilli depending on how hot you would like it
  • 1 teaspoon salt
  • 250 ml crème fraiche
  • 1 teaspoon brown sugar
  • 1/4 cup water if needed
  • Chopped coriander to garnish


  1. Firstly, marinate the chicken in the marinade ingredients and leave in fridge overnight.
  2. Then, heat your oil in a frying pan and allow it to get quite hot. Add your chicken pieces in small batches and let them char on all sides. Remove from pan.
  3. Use remaining oil and butter and once pan is hot add in your diced onions. Follow then with your ginger and garlic and cook until soft.
  4. Add in cumin, turmeric, garam masala, coriander and chilli and sauté for 1 minute to allow flavours infuse.
  5. Then follow with your tin of chopped tomato and allow sauce to cook for 10-15 mins until it thickens and becomes darker in colour.
  6. Add in your crème fraiche and brown sugar and stir to combine.
  7. Return chicken to the pan and allow this to simmer in the sauce for 15-20mins until chicken is cooked through.
  8. Serve with basmati rice and some fresh coriander.