Ruby Chicken
Come Dine With Me South Africa S8: Ep6 Nina's recipes
NINA NEL
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
- 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.
- 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.
- 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.
- Add the butter and simmer for 5 minutes.
- Add the garam masala, sugar, honey, cumin, crispy garlic, dried fenugreek and fresh dill fronds and cook for a further 15 minutes.
- Add the cream and simmer gently for 5 minutes.
Marinade and grilling
- For the marinade, blitz the ingredients together in a blender to a smooth paste.
- Cut the chicken into chunks, add to the marinade and turn to coat. Cover and leave to marinate in the fridge for 24 hours.
- 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.
- Warm a large saucepan over a medium-low heat. Add the sauce, cream and grilled chicken and simmer very gently for 10 minutes.
- Serve with Basmati rice mixed with pomegranates