“The key to this recipe is in the sauce: You can never have too many fresh herbs! It reminds me of an Indian version of pesto! Although the chicken is braised in this recipe, in the restaurant we serve it grilled on a skewer accompanied with fresh tropical fruits such as pineapple or mango.
The Garam Masala is used almost like black pepper, as an accompanying spice and not the star of the show. The sauce is delicious on its own and versatile enough to be used as a spread for flatbread, or a dipping sauce on a crudité plate. I usually make a bit extra of the sauce to keep in the fridge, sprucing up a healthy snack!”