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  • 3 tablespoons butter
  • 4 chicken breasts, cut into chunks (I prefer thighs)
  • 1 onion, finely chopped
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, crushed
  • 1 teaspoon mustard seeds
  • 3 cardamom pods
  • 1 tablespoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • ½ teaspoon cinnamon
  • salt and pepper
  • 1 tablespoon sugar
  • 2 tomatoes peeled and grated
  • 2 tablespoons tomato paste
  • 125 ml chicken stock
  • 250 ml cream
  • fresh coriander to garnish

Heat butter in a pot and brown the chicken. Remove and set aside.
Add the mustard seeds and cardamom pods fry until they pop, add onion, garlic and ginger and cook on medium heat until fragrant, stir in the spices, cook for a minute and make sure not to burn them.

Add sugar, salt and pepper, tomato paste, grated tomatoes and the stock.
Bring to a boil, cook for 15 minutes.
Pour the sauce in a blender and blend until smooth.

Return the sauce into the pot, check for seasoning, return the chicken to the pot and cook for few minutes (if using thighs cook for a longer time) once chicken is cooked add cream, cook for a minute.
Serve with Basmati rice and garnish with fresh coriander.

Source and photo: Siphokazi Mdlankomo

One Review

  1. A fantastic recipe, I will make it again, it is a keeper.
    I used 8 chicken breasts and thicken the sauce a little with maizena, but it is finger licking good.

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