- Put all ingredients for the marinade in a blender and blitz for 20-30 seconds, pour the mixture over the chicken, cover and leave in fridge overnight.
- Heat the Rama Original in a large frying pan, add the cardamom pods and garlic and cook on medium heat for 30-40 seconds. Add the onions and cook for 3-4 minutes on medium heat until onions soften but do not brown.
- Add the chicken and the marinade, stir well and cook on medium heat for 15 minutes, stirring regularly. Cover the pan, reduce heat to low and simmer gently for 10-15 minutes until the sauce thickens. Add the milk and stir in well. Once the mixture has heated through again, add the Elmlea and the coriander. Stir through, cook for further 2-3 minutes and serve.
Perfect served with basmati rice, naan bread and Indian vegetables of your choice.
Please note :
This recipe includes 12 hours of marinade time.