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A recipe from Ayoma Gooneratne from Red Chilli Deli


  • 1kg chicken thigh fillets
  • 2 tablespoons ghee or olive oil
  • 1 large onion, finely chopped
  • Pinch saffron threads
  • ½ teaspoon chopped garlic
  • ½ teaspoon chopped ginger
  • 2 cups water
  • ½ cup tomato puree
  • 2 cups pouring cream
  • 1 cup yoghurt
  • 1 cup ground almonds
  • 1 t each mixed ground spices (cardamom, cloves, cinnamon, bay leaves, cumin, fennel seeds – see note)
  • Flaked almonds, boiled rice and vegetable sambar, to serve

Cut chicken into bite size pieces. Heat ghee or oil in large pan, add onion and stir over low heat until soft. Add ground spices, saffron, garlic and ginger and mix well. Add chicken and cook for a few minutes until the chicken is sealed and well coated with spices. Add water and cook about 2 minutes, then add tomato puree, cream, yoghurt and ground almonds. Cover and simmer over low heat until tender, season to taste. Serve topped with flaked almonds, with boiled long grain rice and vegetable sambar.

Note: The above spice mix is available measured, from Red Chilli Deli (by Harvest Ingredients)