This makes a mildly spicy, creamy, tomatoey dish. I didn't use a recipe, but was thinking of chicken korma.
3 cloves garlic, crushed
2" knob fresh ginger, peeled and crushed
1 sliced onion
plain yoghourt, enough to cover chicken pieces
4 free range chicken thighs, skin removed
garam masala, 10mls
ground dried coriander, 10mls
ground cumin, 5mls
salt and pepper
6 cardamon pods
1tin chopped tomatoes
200mls double cream
chopped coriander leaves
Put the chicken and marinade into a china bowl. Mix around well, and leave to marinade at least 6 hours. You can prepare it in the morning, or the night before.
When you are ready to cook, take the chicken out of the marinade, removing any bits of onion. Pat the pieces dry on a piece of kitchen towel. Put all the ground spices onto a large plate, mixing them together. Pat each side of the chicken pieces in the spice mixture. Meanwhile heat some vegetable oil in a frying pan. When just smoking, put the chicken pieces in and brown lightly on each side. Take the chicken out of the pan. Reduce the heat and add the cardamon pods. After a couple of minutes add the yoghourt and onion marinade. Cook gently for about 15 minutes until onion softened. Then put the chicken back into the pan, add the tomatoes and a little water. Bring to a simmer, reduce heat, cover and cook gently for about 35-40 minutes. 5 minutes before end of cooking add the cream and let it bubble into a delicious sauce. Just before serving add chopped coriander leaves.
Serve with rice and green peas.