What it says on the tin. Ghee can be swapped for butter. Red food colouring can be added for that un-natural glow. Sauce can be prepared up to 2 days in advance & refrigerated.
| 6.0 skinless chicken thighs | slash 2-3 times | toss | marinade >4hours | wipe excess marinade from chicken & reserve | arrange on baking tray cut side up | put under grill on hottest setting 10-15mins until charred | add to sauce inc pan juices | cook 40mins until tender | add | stand for few mins | ||
| 0.8 lime | juice | |||||||||||
| 0.4 tsp of salt | ||||||||||||
| 1.5 large pieces ginger | blitz to paste in food processor adding water if needed | reserve half | blitz until smooth | |||||||||
| 7.5 cloves of garlic | peel | |||||||||||
| 300.0 ml of greek yoghurt | ||||||||||||
| 0.4 tsp of chilli powder | ||||||||||||
| 0.8 tsp of ground coriander | ||||||||||||
| 0.8 tsp of ground cumin | ||||||||||||
| 0.8 tsp of garam masala | ||||||||||||
| 0.8 tsp of turmeric | ||||||||||||
| 0.8 small green chilli | ||||||||||||
| 1.5 tbsp of ghee | brown | cook 2 mins | cook 1 min | simmer 2-3hours until thick | add | |||||||
| 0.8 large onion | finely chop | |||||||||||
| 1.1 tsp of cumin seeds | ||||||||||||
| 1.1 tsp of mustard seeds | ||||||||||||
| 0.4 tsp of fenugreek powder | ||||||||||||
| 0.4 tsp of paprika | ||||||||||||
| 3.0 cardamom pods | lightly smash | |||||||||||
| cinnamon | ||||||||||||
| reserved paste | ||||||||||||
| 0.8 tbsp of tomato puree | ||||||||||||
| 37.5 g of ground almonds | ||||||||||||
| 0.8 tsp of soft brown sugar | ||||||||||||
| 0.8 tbsp of malt vinegar | ||||||||||||
| 510.0 ml of passata | ||||||||||||
| 255.0 ml of water | ||||||||||||
| reserved marinade | ||||||||||||
| 75.0 ml of double cream | ||||||||||||
| 0.8 tbsp of more ghee | ||||||||||||