Creamy Chicken Masala

Make the marinade by adding ginger, garlic, chili powder, ground coriander, 1 teaspoon of ground turmeric, lime juice, lemon juice, and 1 tablespoon of the olive oil in a bowl and stir to combine. Add the chicken to the marinade and stir to make sure all the chicken is coated in the marinade. Cover and refrigerate. This can be done a few hours before or even the day before you want to cook it.

Chop the onion and seed the chili.

Heat a large shallow pan over high heat and add the remaining tablespoon of olive oil and toss in the onions. Give a good stir and let cook for about 5 minutes or until browned. Now, reduce the heat to medium-low and add 1 teaspoon of the turmeric along with the chili and stir to make sure all the onion gets coated in the spice. Cook for a further few minutes until the onion is quite soft and light brown. Next, turn the heat back up to high and add the the chicken. Stir for a few minutes while browning the chicken. Let cook for about 5 minutes or until all the chicken is browned. Reduce heat to medium-low again and add the cream and the yogurt. Stir well to combine and it is really creamy. Reduce heat to low, cover and let it continue to cook for a further 10 minutes or until chicken is cooked through and tender. Remove from heat.

This can be served right away, but I think it is best if it is let to sit for a while and then serve it. When ready to serve, top it with the fresh chopped coriander. We love to serve this with basmati rice and naan bread.