For the Chicken
Place the chicken pieces in a large bowl along with half the ground turmeric, all the garam masala, ½ teaspoon salt and the 4 teaspoons of cream. Mix well to combine, then cover the bowl and leave to marinate in the fridge for 2 bours.
When ready to cook, preheat the oven to 180°C fan/400°Figas 6.
Spread the marinated chicken out on a baking tray and cook in the hot oven for 15 minutes.
Meanwhile, heat the oil in a frying pan (skillet) over a high beat. Once the oil is hot, add the cumin seeds. As soon as they start to sizzle, add the garlic and ginger and cook for 1 minute. Add the onions, stir and cook for 3 minutes then add the green chillies and remaining 1 teaspoon of salt and cook for a further 2 minutes. Add the dried fenugreek leaves, reduce the heat to medium and cook for 2 minutes. Add the remaining ½ teaspoon of turmeric, the cumin and coriander the remaining 50 ml (3 tbsp) of cream and the cooked chicken and stir.
Cook over a high heat for 2 minutes, then lower the heat and simmer for 15 minutes. Remove from the heat and leave to rest for 5 minutes before serving with Indian flatbread or rice.
Chapattis
To make the dough, tip the flour into a large bowl, then gently add the water and bring the flour into a dough. If you need more water, add it gently so that you know how much water is needed. Knead for 5 minutes, until the dough is smooth and elastic. Cover the bowl with a cloth and leave it to rest for half an hour at room temperature.
Once rested, make 6–8 equal-sized balls out of the dough. Lightly sprinkle flour onto your work surface and roll each ball of dough into a circle approximately 2–3mm thick and 16cm in diameter.
Heat a frying pan over a medium heat. Once the pan is hot, place the rolled dough into the frying pan and cook until small bubbles form. Turn over to cook the other side. Once the bubbles are formed, press them lightly with a kitchen towel. Make sure the roti is cooked evenly on both sides. Remove from the heat, and then brush the top side with either oil, ghee or butter. Wrap in kitchen towel to keep them warm before serving.
For the Chicken
Place the chicken pieces in a large bowl along with half the ground turmeric, all the garam masala, ½ teaspoon salt and the 4 teaspoons of cream. Mix well to combine, then cover the bowl and leave to marinate in the fridge for 2 bours.
When ready to cook, preheat the oven to 180°C fan/400°Figas 6.
Spread the marinated chicken out on a baking tray and cook in the hot oven for 15 minutes.
Meanwhile, heat the oil in a frying pan (skillet) over a high beat. Once the oil is hot, add the cumin seeds. As soon as they start to sizzle, add the garlic and ginger and cook for 1 minute. Add the onions, stir and cook for 3 minutes then add the green chillies and remaining 1 teaspoon of salt and cook for a further 2 minutes. Add the dried fenugreek leaves, reduce the heat to medium and cook for 2 minutes. Add the remaining ½ teaspoon of turmeric, the cumin and coriander the remaining 50 ml (3 tbsp) of cream and the cooked chicken and stir.
Cook over a high heat for 2 minutes, then lower the heat and simmer for 15 minutes. Remove from the heat and leave to rest for 5 minutes before serving with Indian flatbread or rice.
Chapattis
To make the dough, tip the flour into a large bowl, then gently add the water and bring the flour into a dough. If you need more water, add it gently so that you know how much water is needed. Knead for 5 minutes, until the dough is smooth and elastic. Cover the bowl with a cloth and leave it to rest for half an hour at room temperature.
Once rested, make 6–8 equal-sized balls out of the dough. Lightly sprinkle flour onto your work surface and roll each ball of dough into a circle approximately 2–3mm thick and 16cm in diameter.
Heat a frying pan over a medium heat. Once the pan is hot, place the rolled dough into the frying pan and cook until small bubbles form. Turn over to cook the other side. Once the bubbles are formed, press them lightly with a kitchen towel. Make sure the roti is cooked evenly on both sides. Remove from the heat, and then brush the top side with either oil, ghee or butter. Wrap in kitchen towel to keep them warm before serving.
