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Chicken Kebabs with Tomato and Cardamom Curry

 

Serves: 4

Difficulty: 2


Ingredients


For the marinade

  • 2 chicken breasts cut into 1½ cubes
  • 50gm Thick yoghurt
  • 10gm Ginger and Garlic paste
  • 3gm White pepper powder
  • 5gm Turmeric
  • 5gm Chaat masala
  • 30ml Oil
  • Salt to taste

For the curry

  • 675gm Tomatoes (if fresh then cut into small pieces, if from tin then gently crushed or you can also use the tomato passata from the jars)
  • 200gm Butter
  • 45gm Garlic and Ginger paste
  • 3 large Fresh red chillies, split in the middle
  • 2 large White onion, peeled and finely chopped
  • 20 cardamom pods, seeded
  • 3 cinnamon sticks
  • Pinch saffron strands
  • 10g  turmeric powder
  • A few leaves of chopped coriander
  • Salt and sugar to taste

 

Method


  1. In a large pan with a wide bottom heat the butter on a medium heat until foamy. Add the onions and cook until tender without colour. Then add the chillies, ginger and garlic paste and cook until light golden in colour.
  2. Take the seeds out of the cardamom pods and add to the onions along with the turmeric. Cook out for about 2 minutes to enhance their flavour.
  3. Finally add the tomato pulp/passata, cinnamon and saffron. Bring to boil. Season with salt and sugar.
  4. Cook out on a low heat with a lid for about 35-45 minutes. Serve the chicken on top of the sauce.