8 Chicken Breasts, Diced
1lb raw Shelled Tiger prawns
500g Greek Natural Yoghurt
200g Double Cream
8 Ripe Medium Tomatoes cut into Wedges
2 Large Onions
2 Tbs Fresh Finely Chopped Ginger
12 Cloves Garlic
6 Tbsp Ghee
2 tsp Chilli powder
2 tsp Salt
2 finely chopped Green chillies, Seeds removed
•Melt the Ghee in a large heavy bottomed pan, big enough to hold 4 litres.
•Chop the Onions very finely and add to the pan, cook until soft and golden brown.
•Add the Tomatoes, Garlic, Ginger, Cream and Yoghurt and simmer for 15 minutes, until the tomatoes are almost disintegrated, use a potato masher to mash into a thick sauce.
•Add the ground spice mix and a couple of tbsp of water to prevent burning, lower the heat and simmer for a further 5 minutes.
•Add Turmeric, Chilli and salt and simmer for a further 10 minutes.
•Add the diced chicken Breasts and chopped green chillies simmer for 15 minutes.
•Add Tiger Prawns and cook for a further 10 minutes.
•Add a good handful of chopped Coriander leaves, stir and simmer for 2 minutes.
2 tsp Coriander Seeds
2 tsp Cumin Seeds
2 tsp Sesame Seeds
1tsp black Cumin Seeds
4 Black Cardamon Husk Removed
6 Bay Leaves
1 ½ cinnamon Stick / Bark
2 tsp Fenugreek Leaves
12 Black peppercorns