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1
Cut the chicken into small strips .
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2
In a small bowl , whisk together the yogurt , 1 tablespoon of the peanut oil , the lime juice and the garlic then add the chicken pieces and rub and mix the Marinade all over the chicken pieces to coat all thoroughly , set aside , covered for about 10-15 minutes .
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3
In a small bowl mix together the lemon balm , cumin , cardamon , nutmeg , paprika , cayenne pepper and the grated ginger , and set aside till needed for the sauce .
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4
Add the remaining peanut oil to a large non stick frying pan/skillet and heat over medium heat , once the oil is hot add the chicken pieces and cook , stirring occasionally , until the chicken pieces are just cooked , once the chicken pieces are just cooked remove them from the frying pan and set aside until needed in the sauce .
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5
In a large wide heavy non stick frying pan , over medium high heat , melt the butter till just starting to sizzle , then add the onions and saute , stirring occasionally , until the onions are tender and lightly browned and Caramelized , about 3-5 minutes .
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6
Now reduce the heat to medium then stir in the prepared spice and ginger mixture and cook for a minute or two to release the flavours , then add the prepared cooked chicken pieces , the peeled tin tomatoes , water , heavy cream and the salt and bring it to the boil , once starts to oil reduce the heat to a gentle simmer and gently simmer the sauce , uncovered , until it thickens slightly , about 10-15 minutes .
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7
After the sauce has reduced , remove the pot from the heat and stir in the black pepper and chopped coriander and season to taste with salt .
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8
Once all is cooked , garnish , Serve hot , with noodles or rice or sides of your choice .
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9
enjoy .
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10
:-)
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11
NOTE : sauce can be prepared ahead and refrigerated in an airtight container for up to 3 days .
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12
Marinated chicken pieces can also be prepared ahead , cooked , covered and refrigerated for up to 3 days .
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13
You can also make your own tomato puree if preferred .
