For the chicken

  • 8 chicken thighs (skinless & boneless
  • 150g plain yoghurt
  • 4 cloves of garlic
  • small piece of ginger
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp chilli powder
For the curry
  • 3 cloves of garlic
  • small piece of ginger
  • 6-8 large tomatoes
  • handful of cashews
  • 2 bay leaves
  • 2 tsp Garam Masala¬†
  • 1 tsp ground cumin
  • 1 green chilli
  • 100g butter
  • 2 tbsp cream
To serve
basmati rice, naan & fresh coriander


COOK TIME: 45 mins. SERVES: 4

This curry has a strong depth of flavour and gives spice without too much heat, so you can enjoy the flavours without burning a hole in your mouth. It’s smooth and creamy, you can change out the protein for paneer/tofu if you fancy and add any extra veg you like. Happy fake-away!


Start by marinading the chicken. Mice the garlic & ginger and add to a bowl with the yoghurt & spices. Dice the chicken in to evenly sized chunks and stir in. Leave for 30 mins to marinate & heat the oven to 180C. 

Place the chicken on a baking tray and cook for 20-25 mins.

Slice the tomatoes in half and place flat side down in a wide & deep frying pan with the chopped garlic & ginger, whole cashews and pour over 200ml of water. Heat to a simmer with the lid on and leave for 20 mins until the skins start to come away from the tomatoes. 

Pour everything in to a blender and blend until smooth. Then pass through a sieve to remove any seeds.

Pour the strained sauce in to a sauce pan and add the spices & bay leaves. Slice the chilli lengths ways, keeping the top in tact and add to the sauce. Transfer the chicken pieces in to the sauce and leave to gently simmer until the sauce has thickened slightly.

Cut the butter in to chunks and slowly stir through. Turn off the heat for a few minutes, before stirring in the cream.

Serve with rice/naan/whatever you fancy.