Delicious wat waterig dus langer simmeren zonder deksel alle kruiden gewoon in een keer erin : You can make this in a regular saucepan or deep frying pan with a lid. Use the same ingredients; only the cooking method changes.
Make the sauce: Add the canned tomatoes, garlic, ginger, turmeric, cayenne, smoked paprika, salt, cumin and 1 teaspoon garam masala to the pan. Crush the tomatoes and bring to a gentle simmer.
Add the chicken: Cut the chicken into large, bite-sized pieces and stir into the sauce.
Simmer gently with the lid on: Cook over low heat for approximately 15–20 minutes for chicken breast or 20–25 minutes for thighs, stirring occasionally. The chicken should be cooked through. If the sauce starts sticking, add a small splash of water.
Remove the chicken and blend: Set the chicken aside, then blend the sauce with a hand blender. If it looks watery, simmer uncovered for a few minutes to thicken.
Finish the sauce: Turn off the heat and let it cool for 2–3 minutes. Stir in 113 g butter, 120 ml heavy cream, the remaining teaspoon of garam masala and the chopped coriander.
Return the chicken: The original recipe makes extra sauce, so you can reserve half first if you like. Return the chicken and warm gently over low heat without boiling.
Serve with rice or naan. Allow about 30–40 minutes in total.