- 8 pieces of chicken (4 legs cut into thigh and drumsticks)
- 2 tbsp of oil
- 2 onions, finely diced
- 3 cloves of garlic, finely chopped
- 400g plum tomatoes
- 1 heaped tbsp of ginger, grated
- 1 tsp salt
- 1 tsp turmeric
- Handful of coriander stalks, finely chopped
- 1 chilli, finely chopped
- 1 tsp of garam masala
- Handful of coriander leaves, chopped
- Skin the chicken, removing any excess fat.
- Heat oil in a pan and add the onion and garlic. Fry on a high heat for a few minutes then reduce the heat and cook gently for about 20 minutes until they turn a lovely dark golden brown. If they stick to the bottom of the pan reduce the heat and add a dash of hot water as and when required.
- Once browned add the tinned tomatoes, ginger, salt, turmeric, coriander stalks and chopped chilli. Increase the heat to high.
- Let the onions and tomatoes melt together creating a thick aromatic masala paste. This will take about 5-10 minutes so be patient! Once the paste is shiny and thick add the chicken pieces and stir to coat.
- Turn the heat up and fry the chicken for 5 minutes.
- Reduce the heat to the lowest setting and put the lid on the pan. Leave to cook for 20 - 25 minutes until the chicken is cooked and the meat is starting to fall away from the bone.
- Once cooked, add enough boiling water to just cover the chicken and cook for another few minutes then remove from the heat.
- Stir in the garam masala, throw in the coriander and serve.
Goes with any side dish, rice, naan, parantha, pilau...