Kazza the Blank One

I made this in early October.  I was going to do it one evening but Nagi wants you to marinade the chicken for quite a while, so I did that one night and cooked it the next.

Everything laid out.  17:16 day 1.

Into the marinade goes chilli powder, turmeric, cumin, garam masala, grated ginger, garlic, lemon juice, yoghurt.

Mix it all up

And coat the chopped up chicken.  17:48 on day 1.

So 18:01 day 2.  She says to fry the chicken (not wiping off the marinade but reserving it to add back in later).

Then she says to make the sauce, which is passata, cream, sugar and salt.  I took that to mean make it in a different saucepan.  But she probably meant the big frying pan.  Whoops.  But it did mean I could reduce it a bit faster as it was a bit watery if memory serves.  Also add back in the rest of the marinade.

If you did it right it would have all been done in the one pan.  But I had to mix them.  Shrug.

I served with rice, peas/corn, pappadams, spring onion and a really nice raita that was also in her book but I didn't document.  Served at 18:48 day 2. 

So 32 minutes day 1 and 47 minutes day 2.  Definitely could do it faster if I was more efficient.

It was quite nice, and the raita was really good too.

Is the juice worth the squeeze?
Me: yes, with modifications to instructions to make it more efficient.
Stu: he thinks so (he care barely remember with his covid addled brain haha).