Description
RECOMMENDED EQUIPMENT
- stand mixer
- sharp knife
- cutting board
- large pan
Ingredients
Units Scale
BASE SAUCE
- 2 tbsp avocado oil
- 2 red onions
- 400 grams tomatoes
- 1/2 tsp cinnamon powder
- 1/2 tsp cardamom powder
- 1/2 tsp pepper
- 1/4 tsp cloves powder
- 1/4 tsp salt
- 1 bay leaf
- 1 tbsp ginger, grated
- 4 garlic cloves
- 1/2 tsp dried chili flakes
- 1/4 tsp cayenne pepper
- 2 tbsp tomato paste
- 250 milliliter vegetable stock
- 1 tbsp avocado oil
- 1/2 tsp cumin
- 1/2 tsp mustard seeds
- 4 garlic cloves
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 200 grams coconut milk
- 400 grams boneless, skinless chicken thighs
- 1 tbsp turmeric powder
- 1 tbsp avocado oil
- lime juice
- fresh cilantro
- 2 tbsp yogurt
- 2 tbsp passionfruit purée
Instructions
- Start by preparing the chili lime garlic naan according to this recipe, up to Step 4. Once 40 minutes of resting time have passed, proceed with Step 2 of this recipe.
- Finely dice the onions and tomatoes, keeping them separate.
- Coat the chicken in turmeric (gloves recommended, as turmeric stains easily). Heat avocado oil in a large pan and sear the chicken on both sides. It doesn’t need to be fully cooked yet, as it will finish simmering in the sauce. Remove from the pan and set aside.
- In the remaining oil, add ground cinnamon, cardamom, black pepper, and ground cloves. Toast briefly until fragrant. Add the diced onions and a bay leaf, season generously with salt, and let them soften. Meanwhile, peel and finely chop the ginger and garlic, then add them to the pan. Let everything cook down gently.
- Once softened, add coriander powder, chili powder, and cayenne pepper, toasting briefly. Stir in tomato paste and diced tomatoes, then pour in vegetable broth. Cover with a lid and let it simmer until the tomatoes break down. Transfer everything to a blender and blend until smooth. Keep the mixture in the blender while reheating the pan.
- Continue preparing the naan from Step 5 to Step 6, allowing the dough to rest for another 10-15 minutes.
- Heat more avocado oil in the pan and toast ground cumin and mustard seeds until they start popping. Add pressed garlic, turmeric, and garam masala, stirring until fragrant. Pour in the coconut milk and mix well. Then, return the blended tomato mixture to the pan, stirring until combined. Add the seared chicken, cover with a lid, and bring to a simmer.
- Once simmering, remove the lid and stir in more garam masala and a splash of lime juice. Optionally, add a tablespoon of butter for extra richness. Let everything simmer over medium heat for another 20 minutes until the chicken is fully cooked.
- While the dish simmers, complete the naan recipe from Step 7 onward, so it’s freshly served.
- Remove the pan from the heat and top the chicken with yogurt, passionfruit purée, and fresh cilantro. Serve with warm naan and enjoy!
- Passive Time: 30 min
- Cook Time: 60 min
