Method Steps

1. Step 1: Cut the chicken thighs into bite-sized pieces.

   Ingredients used in this step:

   • 4 chicken thighs

2. Step 2: In a bowl, mix the chicken with the lemon juice, Greek yogurt, half of the garlic (crushed), half of the ginger (grated), and a pinch of salt. Leave to marinate for at least 30 minutes.

   Ingredients used in this step:

   • 3 garlic cloves
   • 4 ⁷/₈ ml sea salt
   • 20 g fresh ginger
   • 25 g greek yogurt
   • 14 ³/₄ ml lemon juice

3. Step 3: Heat the sunflower oil in a large pan over high heat and fry the marinated chicken until charred and cooked through. Remove and set aside.

   Ingredients used in this step:

   • 14 ³/₄ ml sunflower oil

4. Step 4: In the same pan, melt the butter over medium heat.

   Ingredients used in this step:

   • 50 g butter

5. Step 5: Lightly crush the cardamom pods and add them to the butter along with the remaining crushed garlic and grated ginger. Fry for 1 minute.

   Ingredients used in this step:

   • 6 cardamom pods

6. Step 6: Stir in the garam masala, cumin, coriander, and smoked paprika, cooking for 30 seconds until fragrant.

   Ingredients used in this step:

   • 2 ¹/₂ ml ground coriander
   • 2 ¹/₂ ml smoked paprika
   • 4 ⁷/₈ ml garam masala
   • 2 ¹/₂ ml ground cumin

7. Step 7: Pour in the tomato passata and bring to a gentle simmer.

   Ingredients used in this step:

   • 400 ml tomato passata

8. Step 8: Simmer the sauce for 15-20 minutes until slightly thickened.

9. Step 9: Stir in the double cream and return the cooked chicken to the pan.

   Ingredients used in this step:

   • 100 ml double cream

10. Step 10: Simmer for a further 5 minutes until everything is heated through.