1. Mix 'First marinade' ingredients in a bowl and add cubed chicken. Cover and refrigerate for 1 hour. 2. Add 'Second marinade' ingredients, cover and refrigerate for another 3 to 4 hours. 3. Preheat oven to 200 deg Celsius. 4. Place chicken on a baking tray and cook for 20 minutes. 5. For sauce, melt butter in saucepan or wok over medium heat, then stir in 1 tablespoon of garam masala. When it puffs and bubbles, mix in combined ginger, garlic and chopped green chilli and saute for 5 minutes. 6. Add tomato pasata/puree, tomato paste, chili powder, 1/2 tablespoon of garam masala and liquid smoke. Bring to boil and then reduce heat. 7. Add honey, fenugreek, cream, chicken cubes and drippings from the baking tray and simmer for about an hour until liquid thickens and is reduced by about one third. 8. Garnish with fresh coriander and serve on basmati rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
