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  • 1 tbsp garam masala

  • 1 tbsp ground coriander

  • 1 tsp salt

  • 250ml/ 9floz Greek yogurt

  • 8 chicken thighs, organic boneless, cut into about 8 pieces each

  • 3 tbsp mustard oil, or other vegetable oil

  • 1 tsp mustard seeds

  • 2 green chillies, de-seeded and finely chopped

  • 115g/ 4oz fresh coriander, chopped (plus a few sprigs for garnish)

  • 1 tsp fine salt

  • 1 tsp sugar

  • 150g/ 5oz single cream

  • To Serve

  • Brown basmati rice, to serve

  • Lime wedges


  • 1.

    Place the garam masala, ground coriander, salt and Greek yoghurt in a bowl. Mix thoroughly and then add the chicken pieces.

  • 2.

    Cover and marinate for 1-2 hours or preferably overnight in the refrigerator.

  • 3.

    Drain the chicken really well, reserving the marinade.

  • 4.

    Heat the oil in a large wide non-stick frying pan. Add the mustard seeds and when they start to pop add the chillies and the chicken.

  • 5.

    Fry over a really high heat until the chicken is nicely browned.

  • 6.

    Add the coriander, salt and sugar into the reserved marinade and blitz with a hand blender. Pour the marinade into the pan and stir really well.

  • 7.

    Cook for 2-3 minutes and slowly start adding the cream. Reduce the curry to a gentle simmer.

  • 8.

    The curry is ready when the sauce is reduced and thickened.

  • 9.

    Garnish with coriander sprigs, lime wedges and serve with brown basmati rice.

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