Ingredients

• 4 tbsp vegetable oil
• 1½ tsp cumin seeds
• ground in a pestle and mortar
• 5cm/2in cinnamon stick
• 8 green cardamom pods
• 300g/10½oz onions
• thinly sliced
• 7 garlic cloves
• finely chopped
• 5cm/2in fresh root ginger
• peeled and finely chopped
• 1½ tsp ground turmeric
• 1 tsp mild chilli powder
• 350g/12oz tomatoes
• blended to a purée
• 650g/1lb 7oz chicken drumsticks and thighs
• 300ml/10fl oz chicken stock
• 1 tsp garam masala
• 2 tbsp chopped fresh coriander leaves
• salt
• to taste
• roti or freshly cooked rice
• to serve

Directions

• Heat the oil in a large
• heavy-bottomed saucepan over a medium heat. Add ½ teaspoon of the ground cumin
• the cinnamon stick and cardamom. As they begin to sizzle
• add the onions and cook for 15–16 minutes
• stirring well and making sure they don’t stick to the pan.
• Add the garlic and ginger and fry for 1 minute. Add the turmeric and chilli powder
• then stir. Add the blended tomatoes and cook for 5–7 minutes.
• Add the chicken and cook for 10 minutes. Stir well
• making sure the masala coats the chicken.
• Add the stock and salt to taste and simmer over a low heat with the lid on for 20 minutes
• or until the chicken is cooked through
• stirring halfway through. Turn the heat off and add the remaining cumin
• the garam masala and fresh coriander. Serve with roti or rice.