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Kashmiri Chicken with Honey and Cream

This is based on the ingredient list of a "Loyd Grossman Creamy Honey & Kashmiri Chilli Butter Chicken" packet sauce that I found in a supermarket, minus the chemicals!

Ingredients

  • 1 onion, finely sliced
  • 10g ginger, chopped
  • 2 garlic cloves, crushed
  • 1 tsp cumin
  • 1 tsp fennel seeds
  • 1 tsp turmeric
  • 1/2 tsp kashmiri chilli powder
  • 1/2 tsp paprika
  • 1/4 tsp black pepper, ground
  • 1/8 tsp nutmeg, ground
  • 2 cardamom pods, seeds removed and crushed
  • 1 cinnamon stick
  • 3 cloves, heads pinched off and crushed
  • 300g chicken breast, diced
  • 2/3 tin of chopped tomatoes
  • 1 tbsp tomato purée
  • 2 tbsp honey
  • 2 tbsp Yoghurt
  • 4 tbsp Double Cream
  • 2 bay leaves
  • 1 tsp fenugreek leaves
  • Handful fresh Coriander Leaf, roughly chopped

Method

  1. Fry the onion over a moderate heat for 10-15 minutes until golden.
  2. Turn the heat down low. Add the garlic, ginger, and spices. Cook gently for 2 minutes, stirring all the time.
  3. Turn up the heat, add the chicken and fry briefly until sealed
  4. Tip in the tomatoes and tomato paste and mix well.
  5. Stir in the honey, yoghurt and cream; add the bay leaves and fenugreek leaves and bring to the boil. Cover and simmer for 20 minutes until the chicken is tender and the sauce reduced.
  6. Stir in the chopped coriander and serve with rice.