How to make it

  • Pull the skin off the chicken using kitchen paper to get a good grip.
  • Set the chicken aside.
  • Heat the oil in a large pan over a medium heat - a wok is great for this.
  • Fry the cumin seeds for just a about 30 seconds until they give off a lovely aroma, Add the onions and turn the heat down low.
  • Cook with until the onions are soft and transparent but not starting to brown
  • Add the ginger, garlic and chillies and fry for a minute or so
  • Then sprinkle in the turmeric, garam masala and paprika.
  • Stir in the chicken and peppers and continue frying for about 10 mins until the spice mixture clings to the chicken and the onions turn brown. Add a splash of water if they start to catch on the bottom of the pan.
  • Stir the tomato purée into the yogurt, turn down the heat a fraction and swirl the yogurt into the pan followed by 125ml/4fl oz cold water.
  • Bring to a simmer and cook gently without a lid for about 30-35 mins until the chicken is tender
  • Stir in a little more water if the sauce becomes dry - it should thicken and take on a warm reddish tinge. Add salt if you want to. (Will keep in the fridge for up to 2 days.)
  • Reheat in a covered casserole in the oven at 200C/fan 180C/gas 6 for 20-30 mins or until bubbling (you may need to stir in a splash of water if the sauce is too thick). Scatter over coriander before serving.

Reviews & Comments 1

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    " It was excellent "
    juliecake ate it and said...
    Sounds super, will bookmark this!
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