Chicken murgh masala

Step 1

Add the rapeseed oil (3 tablespoon) to a large, deep frying pan. Over a medium-high heat, add the whole clove (3), cardamom pod (4), cinnamon stick (and cumin seeds (1 teaspoon) and cook for 1 –2 minutes until fragrant.

Step 2

Add the brown onion (3), reduce the heat slightly and cook for 6-8 minutes until golden. Add the garlic paste (1 teaspoon) and ginger paste (3 teaspoon) and cook for another minute until fragrant.

Step 3

Stir in the chopped tomatoes (1 tin), half fill the can with water and swirl into the sauce. Season well. Reduce the heat and cook for 5 minutes.

Step 4

Chop the boneless chicken thigh (1 kilogram) into bite size pieces and stir through along with the Greek yogurt (100 gram). Season well, then add the turmeric (1 teaspoon), ground coriander (2 teaspoon), hot chilli powder (1 teaspoon) and garam masala (2 teaspoon).

Step 5

Stir in 150ml water and bring to the boil. Reduce the heat to medium, cover, and cook for 30 minutes.

Step 6

Meanwhile, toss together the red onion (1), lime (and coriander (2 tablespoon).

Step 7

Plate up the curry and garnish with the green chilli (3), then serve with the salad, lime (and flame baked roti (1).