500gm Chicken Thighs and Drumsticks, skinned
1 tsp oil (sunflower or vegetable)
1 tsp cumin seeds
6 whole black peppers
1 large bay leaf
1 inch stick cinnamon
4 garlic cloves
1 inch ginger
4 tbsp Greek yoghurt
1 tbsp cumin powder
Half tsp salt
- Take the Greek Yoghurt out of the fridge and get it to room temperature. Peel and grate the ginger and garlic finely or mince in a blender with a tablespoon of warm water. You can also use two teaspoons each of ginger and garlic paste. Bring the oil to heat on medium in a wok or sauté pan.
- When it sizzles around a wooden spoon, add the whole spices – cumin seeds, peppers, bay leaf and cinnamon. As these sizzle up, mix in the ginger garlic paste, stir for a few seconds, and then add the chicken pieces, the cumin powder, half a teaspoon of salt and the yoghurt.
- Stir this all together well for five minutes browning the chicken pieces. Don’t worry too much if the yoghurt splits as it will reconstitute later. Then add a pint of warm water, cover and cook for half an hour and then for another ten minutes uncovered. You can happily do something else while it bubbles away covered, but do keep an eye on it when the lid is off. You want to be left with a moist, thick curry, albeit not masses of it.
- Taste for salt, adding more if you need to, and serve hot.