1 kg (2 lb) chicken thigh fillets
1 teaspoon salt
1/4 cup (60 ml / 2 fl oz) lemon juice
1 cup (8 fl oz) yoghurt
1 medium onion, chopped
2 cloves garlic, crushed
3 cm (1 1/4 inch) piece fresh ginger, grated
1 green chilli, chopped
2 teaspoons garam masala
2 teaspoons yellow food colouring
1 teaspoon red food colouring
1/2 cup (125 ml / 4 fl oz) tomato puree (passata)
1/2 cup (125 ml / 4 fl oz) water
2 cm (3/4 inch) piece fresh ginger, extra, finely grated
1 cup (250 ml / 8 fl oz) cream
1 teaspoon garam masala, extra
2 teaspoons sugar
1/4 teaspoon chilli powder
1 Tablespoon lemon juice
1 teaspoon ground cumin
100g (3 1/3 oz) butter
1. Cut the chicken into strips 2 cm (3/4 inch) thick. Sprinkle with the salt and lemon juice.
2. Place the yoghurt, onion, garlic, ginger, chilli and garam masala in a food processor and process until smooth.
3. Combine the food colourings in a small bowl, brush over the chicken and turn to coat. Add the yoghurt mixture and toss to combine. Cover and refrigerate for 4 hours. Remove the chicken from the marinade and allow to drain for 5 minutes.
4. Preheat the oven to hot 220c (425f / Gas 7). Bake the chicken in a shallow baking dish for 15 minutes or until tender. Drain off any excess juice, cover loosely with foil and keep warm.
5. Combine the tomato puree and water in a large jug. Add the ginger, cream, extra garam masala, sugar, chilli powder, lemon juice and cumin and stir to combine.
6. Melt the butter in a large pan over medium heat. Stir in the tomato mixture and bring to the boil. Cook for 2 minutes, then reduce the heat and add the chicken pieces. Stir to coat the chicken in the sauce and simmer for 2 minutes longer or until heated through. Serve with rice.