Dollops of butter and the aromatic spices of North India combine to create the creamy gravy in this all-time Punjabi favourite.
Ingredients
- 6 whole cloves
- 1 cinnamon stick, lightly crushed
- 1/2 teaspoon black peppercorns
- 1/8 teaspoon cardamom seeds
- 1 large brown onion, finely chopped
- 4 garlic cloves, coarsely chopped
- 1 x 2.5cm-piece fresh ginger, peeled, finely grated
- 1 teaspoon salt
- 60ml (1/4 cup) water
- 60ml (1/4 cup) vegetable oil
- 20 fresh curry leaves
- 1 x 440g can chopped tomatoes
- 1kg chicken thigh fillets, quartered
- 150ml Tamar Valley Greek Style Yoghurt
- 25g unsalted butter, chopped
Method
- Step 1Place the cloves, cinnamon, peppercorns and cardamom seeds in a mortar and pound with a pestle until finely crushed. (Alternatively, use a coffee or spice grinder.)
- Step 2Place the onion, garlic, ginger, salt and water in the bowl of a food processor and process until smooth.
- Step 3Heat the oil in a large saucepan over medium heat. Add the clove mixture, onion mixture and curry leaves and cook, stirring, for 10 minutes or until the onion mixture is soft. Stir in the tomato. Bring to a gentle simmer. Cook, covered, for 30 minutes.
- Step 4Add the chicken and yoghurt and cook for 15 minutes or until the chicken is cooked through. Stir in the butter. Serve.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1565 kj
Energy
22g
Fat Total
6.5g
Saturated Fat
2g
Fibre
35g
Protein
6.5g
Carbs (total)
All nutrition values are per serve
Notes
You can prepare this recipe to the end of step 3 up to 1 day ahead. Store in an airtight container in the fridge. Continue from step 4 up to 30 minutes ahead.
- Author: Louise Pickford
- Image credit: Chris Chen
- Publication: Australian Good Taste
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