The following recipe was used as part of the recently held MTR Cooking Masterclass with competition winners Lily Brown and her friends. They loved it!
Ingredients (serves 4)
- 500gms chicken thighs, boneless, skinless
- 1 cinnamon stick
- 1 bay leaf
- 2 green cardamom
- 1 tsp cumin seeds
- 4 shallots or 1 large red onion, chopped
- 2 green chillies, chopped
- 10 curry leaves
- 2 tsp ginger garlic paste
- 1 tsp turmeric powder
- 2 tsp red chilli powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp fennel powder
- 2 tomatoes, chopped
- 100ml chicken stock, or as required
- 1 tsp garam masala powder
- 1 tsp black pepper, freshly ground
- Juice of ½ lemon
- 1 tsp salt, or to taste
- 1 bunch fresh coriander leaves, chopped
- 3 tbsp oil
In a bowl, add the chicken, 1 tsp turmeric powder, 1 tsp red chilli powder, ½ tsp salt, 1 tsp ginger garlic paste and mix well. Cover and leave it to marinate for 15 mins.
Heat oil in a large frying pan, add the cumin seeds, cinnamon stick, bay leaf, green cardamom and sauté for a few seconds to infuse the flavours into the oil. Add the chopped onions, curry leaves, green chillies, ginger garlic paste and sauté for a few minutes until the onions are soft and golden brown. Add the remaining 1 tsp salt, 1 tsp red chilli powder, 1 tsp coriander powder, cumin powder, fennel powder and sauté for a few minutes.
Add the chopped tomatoes and sauté for 10 minutes on a medium heat until the tomatoes become soft and mushy and the oil separates from the spices. Add the marinated chicken pieces and mix well to ensure the spice mixture coats the chicken well. Add the stock and cook for about 15-20 minutes, stirring often, until the chicken is cooked through and the sauce is thick and reduced.
Add the garam masla powder, freshly ground pepper and stir well. Add the lemon juice and check for seasoning. Remove from heat, garnish with chopped coriander leaves and serve with rice.