Ingredients
- ½ cup (125ml) double-cream yoghurt
- 8 chicken drumsticks
- 3 Tbsp (45ml) oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1cm ginger, grated
- 3 Tbsp (45ml) tomato paste
- 1 tsp (5ml) chilli flakes
- 1 can cherry tomatoes
- 2 tsp (10ml) turmeric
- 2 tsp (10ml) garam masala
- 2 tsp (10ml) ground coriander
- 2 tsp (10ml) ground cumin
- 1 cup (250ml) cream
- 10g fresh coriander, chopped
Method
- Marinate the chicken in yoghurt for 2 hours.
- Add a dash of oil to a pot. Add the onions, garlic, and ginger and fry for a minute or two.
- Add the tomato paste and chilli. Cook, stirring, until the paste’s colour changes.
- Add the tomatoes and spices. Simmer for 5 minutes.
- Gently add the chicken to the pot and cook for 20 minutes.
- Add the cream and coriander, and serve over rice.
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