1/2 cup plain yoghurt
2 garlic cloves, crushed
600g chicken thigh fillets, cut into 3cm pieces
1 tbsp. fresh ginger, grated
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. turmeric powder
2 tsp. garam masala
1/2 tsp. chilli powder
1 onion, sliced
1 tbsp. vegetable oil
1 cup tomato puree or passata
1/2 tsp. salt
Maxigenes cream mix (3/4 cup light cream & 1/4 cup Maxigenes Skim milk)
Basmati rice, to serve
Combine the yoghurt, garlic, ginger, ground spices and chicken in a bowl and stir to coat.Cover and refrigerate overnight.
Heat oil in a large frying pan over medium-high heat. Add onion and cook for about 3minutes, or until softened.
Add the marinated chicken and cook for about 4 minutes, or until the chicken changes colour.
Add the tomato puree and salt, then reduce to a low heat. Let it simmer for 20 minutes, or until the chicken is tender.
Pour in the cream mix and simmer for about 4 minutes.
Serve with steamed Basmati rice and enjoy!