One of my favourite childhood dishes, my mum used to love making this on Sundays, sometimes with rice and sometimes with chapatis.
This is a fairly spicy recipe, given the hot chilli powder & black pepper but you can always substitute the chilli powder for a mild one.
As always, chicken on the bone is much better than off, perfect with all manner of flatbread, rice and especially french baguette!
Perfect with Taboon bread too.
- 500g chicken
- 1 tsp white sugar
- 1 large onion, sliced
- 3 cloves garlic, pounded
- 1"/2cm ginger, pounded
- 1 tsp coarse ground black pepper
- half tsp hot chilli powder
- half tsp ground turmeric
- 2 large tomatoes, coarsely chopped (I do this in a chopper)
- 1 tbsp ghee or oil of your choice
- half tsp salt
- 1 tsp garam masala
- 200ml water
- handful of fresh chopped coriander/cilantro
- Heat the ghee in a saucepan on high heat.
- When hot, sprinkle the sugar all over and count to 10!
- Add the onions, stir and cook for about 3 minutes.
- Add the garlic and ginger, stir and cook for another 1 minute or so.
- Add the tomatoes, pepper, chilli powder & turmeric and stir well. Let cook for about 5 minutes, at which point you'll get a wonderful cooked aroma from it.
- Add the chicken, coat thoroughly and cook for about 5 minutes, to let the meat absorb some of that wonderful tomato spice.
- Add the water, bring to boil and cook, covered, for 30-45 minutes depending on part & size of chicken used.
- When the chicken is done, add the garam masala, stir and turn the heat off.
- Scatter the fresh coriander all over and serve with rice or roti.