500g-750g skinless chicken pieces (I like thigh cutlets and drums as the meat cooked on the bone is tastier.  The meat is darker though so some people prefer using breast.)
3 tbsp ghee or oil
2 onions, sliced
3 tomatoes, chopped
½ tsp nigella seeds
2 cardamom pods, crushed
1 cinnamon quill
1 tsp chilli powder
1 tsp garam masala
2 cloves garlic, crushed
1 tbsp fresh ginger, finely chopped
salt and pepper
¼ cup natural yoghurt
½ cup chicken stock
juice of a lime
fresh coriander

Heat the ghee in a heavy based pan, add the onions and cook for 10 minutes, stirring often. Add the tomatoes, spices ginger and garlic. Stir and cook for 5 minutes. Season well before adding the chicken pieces. Cook for a further 10 minutes and then add the yoghurt and stock. Simmer stirring often for approximately 20 minutes, until the chicken is cooked. Stir in the lime juice, garnish with coriander and serve with steamed rice and naan bread.

Note – if using chicken breast pieces you may need to reduce the cooking time so the chicken doesn’t dry out.



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