This dish is just great - I have learnt it in an Indian cookery school! Showing my appreciation I gave this as a present to my mum, to my best friend and my boyfriends mum... You see how much I love this food???
Ingredients
Whole spices
4-6 green cardamom
3-4 black cardamom
1 bay leaf
2 whole cloves
½ cinnamon bark (cca. 5 cm)
Base paste
10-15 cloves of garlic – same amount of ginger (in weight) – this is the base of the sause, so no reason to have small quantity (also, as you can simply freeze it, I usually do twice what I need)
Paste spices – mix them well with the paste before adding
1/2 tbsp chilli powder
1 tbsp coriander powder
1/2 tbsp cumin powder
1/4 tbsp turmeric powder
2 big onions chopped evenly
2 large tomatoes
Oil
Salt
1/4 tbsp kasoori methi powder
1/8 tbsp garam masala powder
4-5 tbsp Greek yoghurt
1-2x 390 gr chopped tomato (canned)
70 gr tomato puree
4x 150 gr prawn or 4 chicken breasts chopped
Naan
Extra greek yoghurt for serving
Method
In a heavy bottom pan heat the oil until hot and add the whole spices (cloves, bay leaf, green gardamom, black cardamom, cinnamon bark) and fry them until start to pop. Add chopped onions and fry until golden yellow. Now add the paste with the spices (well mixed) and fry for 2-3 mins.
Add yoghurt, salt and stir fry. When oil floating on top, add the chopped tomatoes and cook them for a few mins, then add the canned tomato (both puree and chopped) and cook them well. When the masala becomes dry add the chicken or prawn to the masala and cook them until they are ready (chicken 10-15 mins – prawn 3-5 mins only).
Finally add the kasoori methi and garam masala and mix well and cook for a final minute. Finish off the dish by adding fresh coriander, mint (optional) and juliennes of ginger and green chillies (both still optional). Before serving you may remove the whole spices. All cooking happens on medium heat only.
Serve with naan. For naan I don't have the recipe yet - but I'll keep you posted.
No worries - you will repeat it pretty soon!!!
