Ingredients
Method
- Heat the Oil in a large pan
- Add the Onions and cook until dark golden brown, about 20 minutes over a medium heat
- Remove the Onions with a slotted spoon
- Allow to cool, then grind firmly in a food processor
- Set aside
- Add the Garlic and Ginger Paste to the remaining hot oil in the pan and stir for 1-2 minutes
- Add the Tomatoes and stir well
- Stir in the Yoghurt and cook for 5-6 minutes
- Add the browned onion paste and stir to mix well
- Then add all of the spices, the Bay Leaves and Salt to taste.
- Cook stirring continuously until the oil separates out.
- About 3-4 minutes
- Put the Chicken pieces in the pan and spoon over the mixture.
- Turn for around 3-4 minutes
- Stir continuously and gently until it is fully incorporated into the mixture.
- Add 200 ml water
- Put a lid on the pan and simmer on a low heat, stirring occasionally for 20-30 minutes until the chicken is cooked through
- Simmer gently until it is just cooked through, checking for tenderness to ensure a succulent result.
- Add more water if needed
- Remove the lid and continue cooking for a further 5 minutes or until the oil starts to split
- Remove Bay Leaves and Cardamom Pods
- Stir in 15g of the chopped Coriander leaves
- Serve with Rice garnished with the remaining chopped Coriander leaves
Nutrition
Notes
Be patient when browning the onions; rushing this step can result in a less flavourful and less deeply coloured curry. Take your time to achieve that rich, dark golden brown.
When adding the yoghurt, ensure the heat isn't too high, or it may split and curdle.
Avoid overcooking the chicken, as it can become dry and tough. Simmer gently until it is just cooked through, checking for tenderness to ensure a succulent result.
When adding the yoghurt, ensure the heat isn't too high, or it may split and curdle.
Avoid overcooking the chicken, as it can become dry and tough. Simmer gently until it is just cooked through, checking for tenderness to ensure a succulent result.