Servings: 4
| 1kg boneless chicken thigh |
| 2 tbsp ghee, or cooking oil |
| 1 onion, finely chopped |
| Thumb size piece of ginger, roughly chopped |
| 4 cloves of garlic, finely chopped |
| 2 green chillies, slit lengthways |
| 4 heaped tbsp of full fat creamy yoghurt (Greek yoghurt is perfect). |
| 4 tsp cumin seeds |
| 1 small lemon or lime, juiced. |
| 2 tsp Mandala king masala |
| 1 tsp Mandala Garam masala |
| Handful of fresh coriander leaves |
Prepare:
| Dice and chop the onion, garlic, ginger and green chillies as described in the ingredients list and set aside. |
Cook:
| Heat the ghee/oil in a large non-stick pan. |
| Add the cumin seeds and wait until they start to sizzle and smell delicious. Be careful not to burn them. |
| Add the chopped onions and fry on a medium heat until well browned at the edges. |
| Add the chopped garlic, ginger and green chillies and fry for 2 minutes. |
| Stop stirring for 30 seconds to let the ghee/oil rise to the top, lower the heat and sprinkle the Mandala king masala into the pan and fry for 30 seconds. |
| Add the yoghurt and stir. |
| Add the salt and then taste your masala before adding the raw chicken. |
| Add the chicken and a splash of water, cover the pan with a lid and simmer on a medium low heat for about 15 minutes. |
| Pro Tip: Free range and organic chicken contains a lot less water than most commercial chicken nowadays. So if using free range chicken, you can add slightly more water to cook the meat. If using all other types of chicken, then add a small amount of water at first, let it cook for 10 minutes or so and see how much water is released, then add more water if required. |
| Remove the lid, add the Mandala garam masala and cook for about 5 minutes until the gravy has turned thick and almost disappeared. |
Garnish:
| Turn off the heat, add the lemon juice and sprinkle the freshly chopped coriander over the top. Serve with Indian bread and salad. |
