| Created by | Spinneys |
| Cuisine | Asian |
| Diet | High-protein |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFFor the marinade, blend the buttermilk, lemon juice, 1 tbsp tahini, 2 garlic cloves, 2 tsp garam masala, ½ tsp turmeric, chilli powder together and coat the chicken thoroughly. Refrigerate overnight.
For the sauce, heat the sunflower oil in a large pot and brown the marinated chicken on both sides. Remove and set aside.
Add the butter and 2 tbsp tahini to the pan.
Cook the onion, 2 minced garlic cloves and ginger gently until softened. Stir in 2 tsp garam masala, 1 tsp cumin ½ tsp paprika,½ tsp turmeric and cook briefly until fragrant. Add the chopped tomatoes, stock and water.
Return the chicken to the pot and simmer gently for 1 hour. Stir in half the cream and cook until the sauce thickens slightly. Add the remaining cream just before serving and adjust the seasoning.
Serve garnished with extra tahini, sesame seeds, fresh coriander and steamed rice.
