Place the onion, garlic, mint leaves and ginger in a blender or food
processor and blend to a smooth paste.
Heat the ghee in a large, heavy-based pan, add the blended paste and fry
gently for 5 minutes.
the saffron with its infused water, the garam masala and chili powder
and fry for a further 1 minute.
each chicken breast into 3 pieces and add the pieces to the pan with the
salt. Stir to coat the chicken thoroughly in the spice mixture and cook
for a further 5 minutes, to seal the chicken.
the yogurt and tomatoes and stir well. Cover the pan and simmer gently
for 15 minutes, until the chicken is cooked through.
Remove the lid and simmer uncovered for 45 minutes more to thicken the
sauce slightly. Taste the sauce and adjust the amount of salt, if
Transfer the curry to a warmed serving dish and garnish with mint
mint is a classic combination and it is often used to complement more
spicy, robust ingredients. In this chicken recipe it works with the
chili to create a spicy yet cool flavor.
Get your hot and spicy's ingredients here
what to cook for dinner ?
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