Frying the fresh ginger-garlic paste with the onions gives this dish a real kick
- 4 cardamom pods
- 2½cm cinnamon stick
- 10 whole black peppercorns
- 1 tsp cumin seeds
- 2 cloves
- 100ml vegetable oil
- 1 bay leaf
- 1 large onion, peeled and finely sliced
- 15g ginger-garlic paste (see separate recipe)
- 600g boneless chicken thighs, diced
- ½ tsp red chilli powder
- 1 tsp coriander powder
- ¾ tsp turmeric powder
- 1 large vine tomato, roughly chopped
- 1 tbsp tomato purée
- 1 tsp garam masala
- 2 tbsp fresh coriander, finely chopped
- 3cm piece fresh ginger, peeled and chopped
- Lightly pound the whole spices in a mortar. Make sure you split the cardamom pods to stop them popping in the pan. Heat the oil in a heavy-based pan then add the pounded spices and bay leaf; stir until the spices crackle and change colour.
- Add the onion. Sauté until golden brown, then add the ginger-garlic paste. Stir continuously and keep scraping the bottom of the pan to prevent the mix burning.
- Add the chicken thighs and cook for 5-7 minutes, or until evenly browned.
- Add the powdered spices (except the garam masala). Cook for 1-2 minutes, stirring quickly so the spices don’t burn. Season then add the tomato and purée. Cook on a low heat, stirring, for 12-15 minutes until the chicken is cooked through. Sprinkle in the garam masala and simmer for a few more minutes to finish cooking. Serve garnished with the coriander and ginger
Per serving: calories 350 (18%), sugar 3.3g (4%), fat 2.7g (14%), saturates 0.3g (5%), salt 0.3g (5%) of your guideline daily amount
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