Ingredients

  • 2 limes juiced

  • 1/2 tbsp salt flakes

  • 3 tsp chilli powder

  • 1.5kg chicken thighs, cut in quarters

  • 100g almonds

  • 2 bay leaves

  • 6 cloves

  • 10 peppercorns

  • 5 cardamom seeds

  • 2 cinnamon sticks

  • 3 tbsp ground coriander

  • 3 tbsp ground cumin

  • 1 tsp turmeric powder

  • 1 cup yoghurt

  • 3 tbsp oil

  • 2 brown onions, finely chopped

  • 10 cloves garlic, finely chopped

  • 5cm piece ginger, finely chopped

  • 400g tomato puree

  • 2 tbsp tomato paste

  • 1.5L chicken stock

  • 1 tbsp fenugreek seeds

  • 2 red chillies, split

  • 2 tbsp butter

Method

1. Combine lime, salt and chilli powder in a bowl. Add chicken and  thoroughly coat. Cover and set aside.

2. Heat a frypan over medium heat and toast almonds, bay leaves, cloves, peppercorns, cardamom seeds and cinnamon, tossing the pan frequently, until the spices are fragrant. Turn off heat and add ground coriander, cumin, and turmeric. transfer to a spice grinder and grind to a powder.

3. Mix half the spice powder with the yoghurt and add to the chicken. marinate for two hours.

4. Heat oil in a large pot over medium heat. Add onion, garlic, ginger and the remaining spice mix and fry until brown.

5. Add the chicken and marinade to the pot and cook for 3-4 minutes, stirring occasionally.

6. Add the tomato puree and paste, stock, fenugreek and chillies. Cook gently for 45 to 50 minutes until the chicken is tender and the sauce has reduced by half. 

7. Melt the butter in a saucepan until it begins to brown. Pour over the chicken, garnish with coriander leaves and serve with rice.

 

 
 
Next

Lemon Butter