4 chicken breasts, cut into large chunks
3 onions, finely chopped
4 ripe tomatoes, chopped finely
2 plump cloves of garlic
1 tsp ginger paste
1 tsp garam masala
1/2 tsp ground cumin
200ml yoghurt, whisked
1/2 tsp ground turmeric
2 tsp brown sugar
15g black peppercorns, crushed
3/4 tsp salt
3 tbsp rapeseed oil
Heat oil over moderate heat in a non-stick pan and sauté the onions until softened.
Add the garlic, ginger paste, garam masala, turmeric, cumin and peppercorns.
Toss for 2 minutes, then add the chicken.
Pour in the whisked yoghurt, chopped tomatoes, brown sugar and salt.
Stir and cover. Simmer over a moderate heat for 20 minutes.
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