Serves 6
Ingredients
1kg chicken thighs skinned
3 tbsp vegetable oil
1 small onion, finely chopped
1-2 green chillies, pierced
5cm chunk of peeled ginger, cut into thin shreds
1 tbsp coriander powder
Salt, to taste
200ml water
1 tbsp black peppercorns, coarsely ground or to taste
½ tsp garam masala
2 tsp lemon juice
Two handfuls of fresh coriander, leaves and stalks, chopped
For the marinade
10g fresh ginger, peeled
30g garlic, peeled
1 tsp garam masala
1 chicken stock cube, dissolved in 3 tbsp hot water
1 Make a paste of the ginger and garlic with the garam masala and chicken stock. Coat the chicken and marinate for as long as possible in the fridge – at least an hour.
2 Heat the oil in a non-stick saucepan. Add the onion and saute until brown – about 8 minutes. Add the green chillies, ginger, coriander powder and salt and cook for 30-40 seconds.
3 Add the chicken and sear on all sides, about 3-4 minutes. Add the water and black pepper and bring to a boil. Then lower the heat, cover, and simmer until the chicken is tender, around 20-30 minutes. Stir occasionally, adding splashes of hot water, if necessary.
4 Increase the heat and toss and turn the chicken in the gravy for a good 4-5 minutes to reduce the gravy to just a few tablespoons. Stir in the garam masala, lemon juice and the coriander, and serve.
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