A semi-dry Chenic Blanc from the Loire region offers the palate an aromatic complexity as diverse as the spices of Indian cuisine. A bouquet of flowers and ripe stone fruits offer a perfect counterweight to the sharpness of the dish.
Finely dice onion and chili. Finely chop mint and cilantro. Cut chicken, tomato, and bell pepper into bite-sized cubes.
With a mortar and pestle, finely grind coriander seed, cumin, cayenne pepper, and half of the turmeric.
In a small bowl, fold spice mixture into yogurt. Place chicken pieces in freezer bag and add spiced yogurt. Mix well and marinate in the refrigerator for at least 30 min. or ideally for a few hours.
Preheat oven to 180°C/355°F. Transfer marinated chicken to a lined baking sheet and bake in oven for approx. 25 – 30 min.
In a small saucepan, sauté onion in some vegetable oil over medium heat for approx. 5 – 7 min. until golden brown. Add ginger garlic paste as well as diced chili, bell pepper, and tomatoes and continue to sauté for approx. 4 - 5 min. Season with remaining turmeric, garam masala, salt, and pepper and allow to cook for approx. 15 min.
Add crème fraîche and water to pan and stir thoroughly to incorporate.
Using a hand blender, puree sauce until smooth.
Add cooked chicken to pan and stir well. Season to taste with salt and pepper. Fold in chopped mint and cilantro, reserving some for garnish. Enjoy with naan bread or basmati rice!