A delicious recipe from Anjum Anand’s ” Indian Food made Easy”.
Ingredients
- 1 kg chicken joints skinned, with all visible fat removed
- 3 tbsps vegetable oil
- 1 small onion peeled and finely chopped
- 1-2 green chillies to taste
- 15 g fresh ginger peeled and sliced in thin shreds
- 1 tbsp ground coriander
- sea salt to taste
- 200 ml water
- 1 tbsp black peppercorns coarsely ground
- 1/2 tsp garam masala
- 2 tsps lemon juice
- 2 handfuls chopped fresh coriander leaves and stalks
MARINADE
- 30 g garlic peeled
- 10 g fresh ginger peeled
- 1 tsp garam masala
- 1 chicken stock cube dissolved in 3 tbsps hot water
Servings:
Instructions
- Make a paste with all the marinade ingredients and tip into a non metallic bowl. Add the chicken, stir to coat well and marinate in the fridge for at least an hour or as long as possible. Return to room temperature before cooking.
- Heat the oil in a non stick saucepan. Add the onion and saute for about 8 minutes or until brown, Add the green chillies, ginger, ground coriander and salt and cook for 30-40 seconds.
- Add the chicken with the marinade and sear on all sides, about 3-4 minutes. Add the water and black pepper and bring to a boil. Lower the heat, cover, and simmer for 20-30 minutes until the chicken is tender. Stir from time to time, adding splashes of hot water if needed.
- Increase the heat and stir the chicken for 3-4 minutes to reduce the gravy to just a few tablespoons.
- Stir in the lemon juice, garam masala and fresh coriander just before serving.
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