2 tbsp butter
2 tbsp oil
1 lb boneless chicken thighs cut into bite-sized pieces
1 onion, diced
3 cloves garlic, minced
15 green cardamom pods (strung together with needle and thread or put in cheese cloth. Can also substitute 2 tsp ground cardamom)
2 tsp curry powder
1 tsp cayenne powder (optional) It’s really hot if you add this
2 tsp tandoori masala
1 tsp garam masala
1 tbsp curry paste (I like Patak’s mild curry paste)
1 400ml can coconut milk
1 5.5 fl oz can of tomato paste
1 cup plain yogurt (optional)
Salt to taste
In a large frying pan over medium high heat add the butter, oil, chicken, onions and garlic. Season with salt and pepper and saute for about 5 minutes or until the onions are translucent and the chicken has a bit of color on it. Add the cardamom, curry powder, tandoori masala, and garam masala and cook the spices until fragrant about 1 minute. Add the curry paste and cook for another 30 seconds to a minute. Add the coconut milk and tomato paste and stir well to combine. Let come up to a boil and then turn heat down to low and cover with a lid (the large frying pan I use doesn't have a lid, so I cover with tinfoil). Simmer for 1-2 hours (longer is better), stirring occasionally. Season well with salt and stir in plain yogurt if using. Serve over basmati rice with naan bread and garnish with cilantro if desired.
