Ingredients
Fresh Ingredients
- Chicken - 1kg, thighs and drumsticks on the bone
- Onion - ½ medium, finely chopped
- Lemon Juice - 1 tbsp
- Water - 300mls
- Salt - to taste
- Vegetable oil – 4 tbsp
Spices
- Fresh coriander bunch – 120gms
- Mint - handful leaves
- Onion - 1 medium, peeled and quartered
- Green chilli – 2, whole
- Garlic - 7, large cloves peeled
- Ginger - 20gms, peeled
- Black peppercorns - 12
- Coriander seeds - 1 tsp
- Cumin seeds - 1 tsp
- Cloves - 2
- Cinnamon – 1-inch stick
- Green cardamom - 6
Step by step guide
1
Marinate the chicken in lemon juice and salt.
2
Blend together the ingredients for the paste, adding very little water if required, reserving a little coriander.
3
Heat the oil in a non-stick saucepan and fry the onion until they go soft and are beginning to brown.
4
Add the paste and cook for 10-12 minutes, stirring often over moderate heat.
5
Once the sides of the paste leave oil, then stir in the chicken. Fry the chicken in the paste for 5-7 min before adding salt, water, and bringing to a boil. Cook on low heat. Simmer for 20 minutes with the lid on low heat and stir halfway through.
6
Chop the reserved coriander and stir in. Serve with any flatbread or rice.
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