Serves: 4–6

Ingredients

For the Chicken

• 800g boneless chicken thighs, diced
• 2 tsp Mixed Roots Tandoori Seasoning Blend
• ½ cup plain unsweetened yoghurt
• 1 Tbsp oil (or melted ghee)

For the Sauce

• 1 Tbsp oil, melted ghee, or butter
• 4 cloves garlic, crushed
• 1 Tbsp grated ginger
• 2 tsp Hurry Curry  (or 3 tsp for a bolder curry flavour)
• 400g can crushed tomatoes
• ½ cup cream (or coconut cream)
• 2 Tbsp cashew nuts soaked in boiling hot water for about 10 minutes
• Salt to taste
• Fresh coriander, leaves and stalks separated and chopped

Method

Marinate the Chicken

In a bowl combine:

• Chicken
• Tandoori Seasoning Blend
• Yoghurt
• Oil or ghee
• Mix well and marinate for at least 30 minutes (overnight is even better).

Cook the Chicken

• Thread marinated chicken onto skewers if desired.
• Grill on a BBQ, under an oven grill, or in a hot pan.
• Cook until lightly charred and almost cooked through.
• Remove and set aside.

Make the Sauce

• Heat the oil, ghee, or butter in a heavy-bottomed pan.
• Add garlic and cook for 1–2 minutes to remove the raw garlic flavour.
• Stir through:
  • Ginger
  • Hurry Curry Blend
  • Cashew nuts
  • Crushed tomatoes
• Add the chopped coriander stalks.
• Sprinkle in a little extra Tandoori Blend if desired.
• Simmer for about 20 minutes, stirring occasionally.
• Add a splash of water if the sauce becomes too thick.
• Using a stick blender, blitz until smooth.

Finish the Curry

• Stir through the cream.
• Add the cooked chicken.
• Simmer gently for 10 minutes until the chicken is fully cooked and the sauce is rich and silky.
• Taste and adjust seasoning if needed.

To Serve

Garnish with fresh chopped coriander leaves and serve with:

• Fluffy basmati rice
• Warm naan bread
• Pickled onions
• Raita

Yummmmmm

⸻

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