This is a traditional Indian chicken dish cooked with meat on the bone in a beautiful aromatic sauce.
Top Tip: If you haven’t got the time to make this in the evening, then you can slow cook it so it’s ready when you get in.
You will need:
8 pieces of chicken, 4 legs cut into thigh and drumsticks
For the Masala
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. (If you would rather cook the meat off the bone then use trimmed chunks of thigh meat and cook for 15 - 20 minutes)
- 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 add a dash of hot water as and when required.
- Once browned reduce the heat and add the tomatoes, ginger, salt, turmeric, coriander stalks and chilli.
- 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.