Creamy Kashmiri Chicken with Honey

Creamy Kashmiri Chicken with Honey

Based on "Loyd Grossman Creamy Honey & Kashmiri Chilli Butter Chicken" packet sauce.

Serves 2

Ingredients

  • 1 tbsp ghee
  • 1 onion, finely sliced
  • 25g ginger, chopped
  • 2 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp fennel seeds
  • 1 tsp turmeric
  • 1/2 tsp kashmiri chilli powder
  • 1/2 tsp paprika
  • 1/4 tsp black pepper, ground
  • 1/8 tsp nutmeg
  • 2 cardamom pods, seeds removed and crushed
  • 1 cinnamon stick
  • 3 cloves, heads pinched off and crushed
  • 350g chicken breast, diced
  • 1 400g tin of chopped tomatoes
  • 1 tbsp tomato purée
  • 2 tbsp honey
  • 2 tbsp Yoghurt
  • 4 tbsp Double Cream
  • 2 bay leaves
  • 1 tsp fenugreek leaves
  • Handful fresh Coriander Leaf, roughly chopped

Method

  1. Melt the ghee, add the onions and fry gently for 10 minutes or so, until golden brown
  2. Turn the heat down low. Add the garlic, ginger, and spices. Cook gently for 2 minutes, stirring all the time.
  3. Turn up the heat, add the chicken and fry briefly until sealed
  4. Tip in the tomatoes and tomato paste and mix well.
  5. Stir in the honey, yoghurt and cream a tablespoon at a time; add the bay leaves and fenugreek leaves and bring to the boil. Cover, turn the heat and simmer until the chicken is tender and the sauce reduced. Stir frequently to prevent sticking.
  6. Stir in the chopped coriander and serve with rice.