Ruby Chicken

Ingredients

Sauce

• 35g garlic
• 175ml canola Oil
• 20g fresh ginger
• 2 bay leaves
• 6 green cardamom pods
• 2 black cardamom pods
• 1 tbsp honey
• 1 tsp ground cumin
• 1 tsp dried fenugreek (powder)
• ½ tsp fresh dill
• 80ml cream
• 2 cinnamon sticks
• 2 tsp salt
• 30g butter
• 1 tsp chili powder
• 20g sugar
• 800g tinned tomatoes (blitzed)
• 1 tsp Garam masala

Marinade

• 700g skinless, boneless chicken thighs
• 20g unsalted butter
• 50ml cream
• 10g fresh ginger
• 20g chopped garlic
• 5g salt
• 1 tsp chilli powder
• 1 1/2 ground cumin
• ½ tsp Garam masala
• 2 tsp lime juice
• 2 tsp canola oil
• 75g Greek yoghurt

For grilling

• 50ml cream
• 20g unsalted butter

METHOD

Sauce

1. Place the saucepan containing the oil back over a medium-high heat and add the bay leaves, green and black cardamom pods and the cinnamon sticks. Let then crackle for 1 minute, stirring regularly.
2. Turn the heat down. Grate the garlic and the ginger to a fine paste add. Cook for 5 minutes, allowing the paste to brown but not burn.
3. Add the tomatoes, salt and chilli powder to the pan. Bring to a rapid simmer and cook until reduced by half, stirring regularly so that it doesn't catch.
4. Add the butter and simmer for 5 minutes.
5. Add the garam masala, sugar, honey, cumin, crispy garlic, dried fenugreek and fresh dill fronds and cook for a further 15 minutes.
6. Add the cream and simmer gently for 5 minutes. 

Marinade and grilling

1. For the marinade, blitz the ingredients together in a blender to a smooth paste.
2. Cut the chicken into chunks, add to the marinade and turn to coat. Cover and leave to marinate in the fridge for 24 hours.
3. Heat the grill to medium-high. Place the marinated chicken on a rack in the grill pan, brush with the melted butter and grill for 8-10 minutes, until cooked.
4. Warm a large saucepan over a medium-low heat. Add the sauce, cream and grilled chicken and simmer very gently for 10 minutes.
5. Serve with Basmati rice mixed with pomegranates