• Ingredients 2 cloves of garlic 1-2 fresh red chillies 5 cm ginger 2 onions groundnut oil , or vegetable oil 1 cinnamon stick 2 fresh bay leaves 12 green cardamom pods 6 skinless higher-welfare chicken thighs , (500g) 1 teaspoon garam masala 1 pinch of gro


  • STEP 1
    Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar.
  • STEP 2
    Bash to a rough paste with a good pinch of sea salt and black pepper. Peel, finely chop and add the ginger, then bash to break it down. Peel and finely chop the onions.
  • STEP 3
    Heat a lug of oil in a large non-stick pan over a medium heat, add the cinnamon, bay and cardamom, stir for 1 minute, then add the onions. Reduce the heat slightly and fry for 15 minutes, or until softened but not coloured.
  • STEP 4
    Chop the chicken into 2.5cm chunks and add to the pan. Turn the heat up to medium, fry for a few minutes, then stir in the chilli paste. Cook for 2 minutes, add the remaining spices and mix well.
  • STEP 5
    Halve and roughly chop the tomatoes, then stir them into the pan.
  • STEP 6
    Bring to the boil, reduce the heat to medium and simmer for around 15 minutes, or until the tomatoes have softened and broken down.
  • STEP 7
    Add the yoghurt and cook for a further 10 to 15 minutes, or until the chicken is tender and the sauce has thickened and reduced.
  • STEP 8
    Pick, finely chop and stir in most of the coriander leaves, season to taste, then serve with a homemade naan, brown rice, a dollop of yoghurt and the remaining coriander leaves scattered on top.

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