Chicken Korma

500 Gr. Boned and Skinned Chicken Thighs
Juice of 2 limes
1 Teaspoon of Paprika
1 1/5 Teaspoon Cumin
1/2 Teaspoon Coriander seeds
1/2 Teaspoon Garam Masala
1 Large Onion roughly chopped
4 Garlic Cloves, roughly chopped
4 cm piece of fresh ginger
2 Green chillies, seeded and roughly chopped
125 Gr. Plain Greek-style Yogurt
1 Tablespoon Vegetable oil

400 Gr. Canned chopped tomatoes
1 Teaspoon Tomato paste
Handfull Coriander leaves roughly chopped
3 cm piece of fresh ginger roughly chopped
1/2 Teaspoon Sugar
3 Tablespoon butter
1/2 Cup Heavy cream

Cut the chicken in bite size pieces and place in a bowl with the yogurt, lime juice and paprika. Mix well.
Put the onion, garlic, ginger and chillies into a food processor. Process until smooth and pour over the chicken and yogurt preparation. Add the Garam Masala and half the cumin and coriander you will have previously sauteed in a hot pan and ground to a fine sand texture.
Cover and refrigerate overnight.
The following day – leave your chicken at room temperature and heat your oven at grill setting at 275 Celsius. Cover a pan with parchment paper and put the chicken on one layer – Make sure you remove as much liquid as you possible so the chicken can grill properly and not boil.
Grill for 10 minutes and turn the meat over and grill for another 10 minutes.
In the meantime, in a pan, melt the butter and pour the tomatoes, ginger, cilantro and sugar mixture (previously mixed in a blender to a fine puree).
Cook the sauce for a few minutes to remove the acidity of the tomatoes and pour the cream and reduce to a lovely, buttery texture.
Serve with Nan Bread.
Happy Days !

TIP DU JOUR #1 – You can miss the step to saute the spices and use ground spices instead. I tried both and did not see much of a difference.
Use a hand mixer to create the garlic, ginger, chilli paste and at the same time use the same mixer to prepare your tomato paste mixture.

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