Name: Home-style chicken curry (Tariwalla murgh)
Total time: 1 h
Yield: Serves 4
Cuisine: Indian
Ingredients: 180g white onions, roughly chopped; 6 cloves garlic, roughly chopped; 2½ cm ginger, roughly chopped; 120g tomatoes, roughly chopped; 1 heaped tbsp tomato purée; 3 tbsp vegetable oil; 5 green cardamom pods; 2½ cm cinnamon stick; 2 dried bay leaves; 1 tsp ground turmeric; ½ tsp kashmiri chilli powder; 1 tsp ground cumin; 2 tsp ground coriander; 850g whole chicken thighs and drumsticks, skinned; 230g potatoes, peeled and diced; coriander, chopped to garnish; 1 tbsp lemon juice; roti or pulao, to serve; salad, to serve

A plate topped with chicken thigh curry with white rice on the side

180g white onions
roughly chopped
6 cloves garlic
roughly chopped
2½ cm ginger
roughly chopped
120g tomatoes
roughly chopped
1 heaped tbsp tomato purée
3 tbsp vegetable oil
5 green cardamom pods
2½ cm cinnamon stick
2 dried bay leaves
1 tsp ground turmeric
½ tsp kashmiri chilli powder
1 tsp ground cumin
2 tsp ground coriander
850g whole chicken thighs and drumsticks
skinned
230g potatoes
peeled and diced
coriander
chopped to garnish
1 tbsp lemon juice
roti or pulao
to serve
salad
to serve

Method

step 1
Blitz the onions in a blender to a smooth paste, then remove and set aside. In the same blender, blitz the garlic and ginger, then remove and set aside.
step 2
Now add the tomatoes and tomato purée to the blender and blitz to a smooth paste, then set aside.
step 3
Heat the oil in a large, heavy-based, non-stick pan over a medium heat. Add the whole spices and, when they sizzle, add the onion paste and fry for 9-10 minutes, stirring well.
step 4
Add the garlic and ginger paste, and fry for 1 minute to cook out the raw flavours. Add the tomato paste and fry for 2 minutes until it begins to thicken. Add the turmeric, chilli powder, cumin and ground coriander, and fry for 3 minutes, stirring well.
step 5
Add the chicken and mix to coat with all the spices, frying for 7-8 minutes to seal on all sides. Season to taste, then add 270ml of water. Bring to the boil, then cover and simmer for 15 minutes.
step 6
Add the potatoes and continue cooking, with the lid on, for 15-17 minutes or until the potatoes are cooked through and the chicken is cooked through. Garnish with the coriander and lemon juice. Serve with roti or pulao and a salad.