6 cloves fresh garlic, peeled
7.5 cm fresh ginger, peeled
2-3 fresh red chillies, deseeded
1 tablespoon mustard seeds
1 tablespoon paprika
2 teaspoons ground cumin ( I add one more teaspoon, as I am a cumin addict)
2 teaspoons ground coriander
3 tablespoons garam masala
200g natural yoghurt ( I like to use low fat as it’s tangier)
4 medium chicken breasts, skinned and cut into large chunks
1 tablespoon butter
2 medium onions, peeled and finely sliced
2 tablespoons tomato puree
Small handful ground cashews
115 mls cream
Large handful chopped fresh coriander
Juice of 1-2 limes
Grate the ginger and garlic on the finest side of a cheese grater and place in a bowl. Chop the chillies as finely as possible and add to the ginger and garlic. Heat a good splash of olive oil in a pan and add the mustard seeds, frying until they start to pop. Add the to the ginger mixture along with the paprika, cumin, ground coriander and 2 tablespoons of the garam masala. Put half of this mixture in a bowl, add the yoghurt and chicken pieces to it, stir to coat well and leave it to marinate for half an hour or so.
Melt the butter in the saucepan the mustard seeds were in and add the onions and the remaining half of the spice mix. Cook very gently for about fifteen minutes without browning too much. Add the tomato puree, the ground nuts, half a litre of water and half a teaspoon of salt. Stir well and simmer gently for a few minutes, let the sauce reduce and thicken slightly and place to one side.
Put the marinated chicken on a hot griddle pan or barbecue (if barbecuing, leave the skin on the chicken chunks until after you’ve cooked them. The fat will drip down and produce smoke which gives and incredible flavour – tip courtesy of geeksicle’s dad) and sear until cooked through – you can also to this under a preheated grill if you like.
Warm the sauce and add the cream and the last tablespoon of garam masala. Taste and adjust the seasoning to suit. As soon as the sauce boils, remove it from the heat and stir through the chicken. Check the seasoning once more and serve sprinkled with the chopped coriander and the lime juice.