When he's not running our Group, our CEO is quite handy in the kitchen and has passed some recipes on for us to ruin. This is a particularly excellent one.
He didn’t give much in the way of exact quantities so I’ve estimated what I used, although I think it’s one of those you can play around with.
Igredients
Marinade
Greek yoghurt – enough to marinade the chicken
2 tbsp lemon juice
1 tbsp olive oil
1 tsp turmeric
3 cloves garlic, minced
1 tsp cumin powder
Herb base
2 shallots, chopped
4 garlic cloves, minced
1 in cube ginger, chopped
1 tsp cumin
1 tsp turmeric
Cinnamon stick
1 red chilli, finely chopped
Chilli flakes to adjust heat
1 tsp sugar to taste
Sauce
40-60g butter (enough to make it really glossy)
Passata (judge your chicken to sauce ratio)
Cream (a swirl at the end)
Method
Mix marinade ingredients in a bowl.
Flatten out the chicken thighs and marinade for several hours.
Put the chicken under a high grill for 10 minutes each side till the edges are charred slightly and the chicken is a yellowy orange colour and cooked through.
Fry all of the herb base ingredients up in a pan while the chicken is grilling.
Add the grilled chicken and passata to the herbs.
Once bubbling, add the butter as cubes and stir in.
Cook for 5-10 mins and then loosely stir in some cream (so you can see cream and tomato separately).
I teamed it with pilau rice using plain basmati and this cheeky hack which is worth always having in. You just add it to the water as you cook the rice. Simples.
Also paratha which were actually great – you simply dry fry them straight from frozen for about 3 mins. Going to stock up our new chest freezer (arrived this morning, we are officially adulting).
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