Ingredients

Tick ingredients as you go.

• 800 g skinless bone-in chicken thighs and drumsticks
• 1½ tbsp neutral oil
• 2 medium onions, finely sliced
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp cumin seeds
• 2 tsp ground coriander
• ½ tsp turmeric
• ½–1 tsp chilli powder, to taste
• 400 g tinned chopped tomatoes
• 200 ml water, plus extra as needed
• 1 tsp garam masala
• 1 tbsp lemon juice
• Salt to taste and fresh coriander to finish

Method

1. Heat the oil in a heavy saucepan over medium heat. Add the cumin seeds for 30 seconds, then the onions. Cook for 8–10 minutes until soft and lightly golden.
2. Stir in the garlic and ginger for 1 minute. Add the ground coriander, turmeric and chilli, then the tomatoes. Cook for 5 minutes, stirring.
3. Add the chicken and turn it in the masala for 3–4 minutes. Pour in the water and bring to a gentle simmer.
4. Cover and simmer for 25–30 minutes, turning the pieces occasionally, until the chicken is tender and reaches 74°C in the thickest part, away from the bone. Add water if needed to prevent sticking.
5. Uncover and simmer briefly if the sauce needs thickening. Stir in the garam masala and lemon juice, adjust the salt and scatter over coriander.