* 3 tsp garam masala
* 1 tsp chilli powder
* 2 tsp ground ginger
* 2 tsp ground coriander
* 2 tsp lemon juice
* 2 tsp tomato paste
* 1/2 cup plain yoghurt
* 1kg chicken thigh fillets, trimmed, quartered
* 75g butter, chopped
* 1 brown onion, halved, thickly sliced
* 2 garlic cloves, crushed
* 1 cinnamon stick
* 3 cardamom pods, bruised
* 2 tsp smoked paprika
* 1 cup chicken stock
* 1 1/2 cups tomato sauce
* 1/2 cup pure cream
* Steamed rice to serve
Method: Combine garam masala, chilli powder, ginger, coriander, lemon juice, tomato paste and yoghurt in a large glass or ceramic bowl. Add chicken. Toss to coat. Cover and refrigerate for 2 hours.
Melt butter in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring for 3 minutes or until softened.
Add cinnamon, cardamom and paprika. Cook, stirring for 1 minute or until fragrant.
Add chicken to pan. Cook, stirring for 5 minutes or until chicken just starts to change colour. Add stock and passata.
Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour or until chicken is tender.
Stir in cream. Simmer for 5 minutes or until heated through. Discard cinnamon stick, and cardamom pods. Season with salt and pepper. Serve with rice.
