Ingredients

The following ingredients have 4 Servings
  • 750 g chicken on the bone
  • ½ teaspoon turmeric
  • 2 Tbsp vegetable oil
  • 2 large onions (halved & sliced)
  • 3 cloves garlic (pounded or crushed)
  • 2.5 cm ginger (pounded or grated)
  • 2 tsp cumin seeds
  • ½ tsp mild chilli powder
  • ½ tsp coarsely crushed black pepper
  • ½ tsp salt
  • ½ tsp sugar
  • 4 medium tomatoes (chopped, about 6 parts to a tomato)
  • OR 200g tin chopped tomato
  • large handful fresh coriander leaves (chopped)
  • small handful mint leaves (chopped)
  • 2 mild green chillies (sliced on the diagonal)
  • 5 cm ginger, cut in long strips

Instruction

  • Coat the chicken with the turmeric powder and leave aside while you get all the other ingredients ready.
  • Heat the oil up in your chosen pan, over medium high heat.
  • Add the sugar followed by the chicken to the oil and brown for a couple of minutes, turning once. This stage gives depth to the final dish.
  • Add the onions and sauté for about a minute.
  • Add the pounded garlic and ginger and cook for just 30 seconds.
  • Add the dry spices and salt and coat thoroughly for about a minute.
  • Add the chopped tomatoes and water, bring to boil and leave to cook until chicken is done, about 45 minutes, depending on the size of your portions.
  • Serve in the karahi, if using, with the garnish sprinkled all over & dig in while it's still hot!