This is a really great authentic Delhi curry that my husband makes. It replaces the butter with yoghurt. It is a really creamy and tasty curry that you can make as spicey or as mild as you wish.
- 2 chicken breasts, cooked and cut into strips
- 100ml low fat yogurt
- 1 tin chopped tomatoes
- 1 onion, finely chopped.
- 3 cloves of garlic
- 1 inch piece of root ginger
- 3 cardamom pods
- 3 cloves
- 1 tbsp Garam masala
- 1 tsp Chili powder
- 1 tsp chopped red chilli
- 1 bay leaf
- 1 tsp cumin seeds
- 2 tbsp fresh coriander, chopped
1) Grill the chicken until cooked through. Cut into strips and put to one side.
2) Crush the garlic and ginger with a little oil and a pinch of rock salt.
3) Spray a large frying pan with oil then fry the garlic/ginger paste until golden brown. Add the onion until cooked.
4) Add the tomatoes, cardamom, bay leaf, cloves and cumin seeds. Cook for for 10 minutes.
5) Add Garam Masala and Chili powder to taste, cook for a further 10 minutes
6) Slowly add the yoghurt and stir until mixed together.
7) Add the chicken strips and cook until the chicken is heated.
8) Remove the cardamom, cloves and bay leaf.
9) Serve over rice and sprinkle chopped coriander over the curry.