120gramscrème fraîche½ cup or cream/full fat yogurt
3tablespoonsbutter
1tablespoonhoney
3tablespoonsdried fenugreek leaves (kasuri methi)
Instructions
Add 1 tablespoon oil, 4 pods green cardamom and 2 cloves garlic (minced) to a medium saucepan and heat till the garlic has softened, take care not to let the garlic brown/burn.
1 tablespoon oil, 4 pods green cardamom, 2 cloves garlic
Add the chopped 1 inch ginger and 3 green chillies then sauté for 1 minute till fragrant.
1 inch ginger, 3 green chillies
Stir in 800 grams tinned tomatoes, a pinch ground mace, 1 teaspoon ground cayenne powder and 1 teaspoon salt, then cover and simmer for 5 minutes.
a pinch ground mace, 800 grams tinned tomatoes, 1 teaspoon ground cayenne powder, 1 teaspoon salt
Blend the tomato mixture till smooth then mix in 120 grams crème fraîche till combined.
120 grams crème fraîche
Add 1 kilo tandoori chicken mixing well till fully coated in the sauce and cook for 3 minutes.
1 kilo tandoori chicken
Stir in 3 tablespoons butter, 1 tablespoon honey and 3 tablespoons dried fenugreek leaves then cook for a further minute. Remove from the heat and serve with warm basmati rice.
Remove the chicken from the fridge half an hour before using so it is not cold when adding to the curry.
Smash the green cardamom to open the pods and expose the seeds.
Adding a little more or less of each spice should be fine except mace - accidentally adding too much mace could overwhelm and spoil the dish.
Serve warm with basmati rice.
Store in an airtight container and keep in the fridge for up to 3 days, or in the freezer for up to a month. Defrost in the fridge overnight and reheat in a saucepan on low-medium heat.