ooh..thanks Carli...I had completely forgotten!!
1.5kg chicken thigh fillets, halved
4 cloves garlic, crushed
2 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp chilli powder
2 tsp sweet paprika
1/2 cup natural yoghurt
80g butter, chopped
2 Tbs white vinegar
2 Tbs tomato paste
410g can tomato puree
3/4 cup chicken stock
1 tsp cardamom
1 tsp cinnamon
1/3 cup chopped fresh coriander
Combine chicken, garlic, spices and yoghurt in large bowl. Cover, refrigerate 3 hours or overnight.
Melt butter in large saucepan; cook chicken mixture, stirring, about 10 minutes or until chicken browns lightly.
Add vinegar, paste, puree, stock cardamom and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, about 30 minutes or until chicken is cooked through.
Add cream, stir until heated through. Stir in coriander.