Marinating the Chicken:

• 125ml plain yogurt
• 4 teaspoons ground ginger
• 4 teaspoons ground garlic
• 2 teaspoons BGC chilli sauce (only add if you prefer a spicy dish)
• 1 tablespoon fresh limette juice
• 2 tablespoons BGC Spice Mix
• 1kg boneless & skinless chicken breasts

Sauce Ingredients:

• 1 teaspoon oil
• 1 onion crushed
• 125 kg skinless tomatoes (mashed)
• 2 teaspoons garlic
• 3 tablespoons BGC Spice Mix
• 1 teaspoon salt
• 1 teaspoon tumeric
• 1 teaspoon BGC chilli paste
• pinch of sugar
• 1 1/2 cups fresh cream, thick (can be substituted with coconut milk, us the thick variant)

Cooking the Chicken:

• 2 tablespoons oil
• 1 tablespoon Ghee or butter
• 1 onion sliced
• 1 cinnamon stick
• 2 cardamom pods (use on the seeds)

Serving:

• 1 tablespoon chopped fresh coriander leaves,mint leaves
• 2 teaspoons of limette juice

Preparing the chicken:

1. Cut the chicken into small pieces (mouth size bites).
2. Fry the chicken in the ghee and oil for approximately 10 minutes and set aside.

Preparing the Marinade:

1. Wisk the plain yogurt and limette juice, add the ginger, garlic, BGC spice mix , BGC chilli sauce and mix well.
2. Add the chicken pieces and mix.The marinade texture should be thick.
3. Cover and place in the refrigerate for at least 1 hour.

Preparing the sauce

1. Add 1 tablespoon of oil into a small pot.
2. Heat the oil.
3. Add the onion, pinch of sugar and turmeric let this fry for 2 minutes.
4. Add the garlic, 1 tablespoon of BGC spice mix, 1 teaspoon of BGC chilli paste.
5. Let this simmer for 2 minutes.
6. Add the tomatoes and let this simmer for 5 minutes.
7. Lower the heat and add the fresh cream or coconut milch.
8. Simmer for 2 minutes.

Cooking the chicken marinade and sauce:

1. Add 1 tablespoon ghee into the pot.
2. Add the onions, cinnamon stick, cardamom and let this fry until onions have a golden colour.
3. Add the chicken marinade, cook for at least 15 minutes on medium heat.
4. Add the sauce and let this simmer for 5 minutes.
5. The chicken should be cooked thoroughly and the sauce thick with a vibrant colour.

Serving:

1. Add 2 teaspoons limette juice and mix well before. Garnish with coriander and mint leaves.
2. Serve with basmati rice, brown rice, naan bread or roti.