Recipe
Why make it
Yogurt-marinated chicken pieces are seared until lightly charred, then simmered in a smoky, onion-rich tomato gravy finished with a little cream. A dinner for roti, naan or rice.
Serves 4
+ 13 more in the full recipe
Step 1 of 11
In a bowl, mix the yogurt, 1 tbsp ginger-garlic paste, lemon juice, 1 tsp chilli powder, 1 tsp cumin, 1 tsp coriander, the turmeric, 1 tsp salt and 1 tbsp oil. Add the chicken and coat every piece well.
Step 2 of 11
Cover and marinate in the fridge for at least 30 minutes, or up to 6 hours if you have time.
Step 3 of 11
Heat the grill to its highest setting and line a baking tray with foil. Spread the chicken out in a single layer without crowding, leaving most of the marinade clinging to the pieces.
Step 4 of 11
Grill for 10 to 12 minutes, turning once, until the edges are browned with a few charred spots. The chicken does not need to be cooked through yet. Set aside with any juices from the tray.
Step 5 of 11
Heat the remaining 2 tbsp oil and the butter in a large pan over medium heat. Add the onions and a pinch of salt and cook, stirring often, until soft and golden brown at the edges.
The last 6 steps are in the full recipe.
Cook’s tip
Use boneless thighs for the juiciest result. If you use breast, cut the pieces slightly larger and shorten the simmering time by a few minutes.
Ready to cook?
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