Serves : 6 servings
Ingredients :
Ingredients :
1) BONELESS, SKINLESS CHICKEN 600g (1lb 5oz) leg and breast meat, cut into 3–4cm (1¼–1½in) cubes
2) GINGER AND GARLIC PASTE 1½ tablespoons
3) GROUND CORIANDER 1½ tablespoons
4) GROUND TURMERIC 1 teaspoon
5) RED CHILLI POWDER 1 tablespoon
6) THICK GREEK YOGURT 2 heaped tablespoons
7) CINNAMON STICK 5cm (2in) piece, broken into small bits
8) GREEN CARDAMOM PODS 3–4, lightly crushed
9) CLOVES 2–3
10) CUMIN SEEDS 1 teaspoon
11) DRIED BAY LEAVES 3–4
12) EXTRA VIRGIN RAPESEED OIL 2 tablespoons
13) RED OR PINK ONION 1, chopped
14) CURRY LEAVES 8–10, preferably fresh, finely chopped; if using dried, soak in water for 10–12 minutes, and dry thoroughly before chopping
15) TOMATO PURÉE 1 tablespoon
16) WATER 50–100ml (2–3½fl oz)
17) LIME JUICE 2 teaspoons
18) BLACK PEPPERCORNS 2–3 teaspoons, crushed
19) SALT
TO SERVE (optional)
1) MIXED RAITA
2) HOT BUTTERED BREAD such as sourdough, or NAAN
2) GINGER AND GARLIC PASTE 1½ tablespoons
3) GROUND CORIANDER 1½ tablespoons
4) GROUND TURMERIC 1 teaspoon
5) RED CHILLI POWDER 1 tablespoon
6) THICK GREEK YOGURT 2 heaped tablespoons
7) CINNAMON STICK 5cm (2in) piece, broken into small bits
8) GREEN CARDAMOM PODS 3–4, lightly crushed
9) CLOVES 2–3
10) CUMIN SEEDS 1 teaspoon
11) DRIED BAY LEAVES 3–4
12) EXTRA VIRGIN RAPESEED OIL 2 tablespoons
13) RED OR PINK ONION 1, chopped
14) CURRY LEAVES 8–10, preferably fresh, finely chopped; if using dried, soak in water for 10–12 minutes, and dry thoroughly before chopping
15) TOMATO PURÉE 1 tablespoon
16) WATER 50–100ml (2–3½fl oz)
17) LIME JUICE 2 teaspoons
18) BLACK PEPPERCORNS 2–3 teaspoons, crushed
19) SALT
TO SERVE (optional)
1) MIXED RAITA
2) HOT BUTTERED BREAD such as sourdough, or NAAN
Preparation Method :
- Put the chicken in a bowl and add half the Ginger and Garlic Paste, half the coriander, turmeric and chilli powder and all the yogurt. Mix well, scraping down the sides of the bowl. Cover and refrigerate for 2 hours.
- Meanwhile, put the cinnamon stick, cardamom pods, cloves, cumin seeds and bay leaves in a heavy-based frying pan and heat gently until toasted and crisp. Transfer to a mortar or grinder and pound or whiz to a powder. Stir this mixture into the chicken when the 2 hours is up, then return the bowl to the refrigerator.
- Heat the oil in a frying pan, add the onion and sauté until nicely browned. Add the curry leaves and sauté for a minute or so.
- Put the remaining Ginger and Garlic Paste, coriander, turmeric and chilli powder into a heatproof jug. Add the tomato purée and the measured water and mix well. Add this to the onion mixture and continue cooking until virtually dried out.
- Add the lime juice and crushed peppercorns and season with salt. Set aside to cool, then mix into the chicken. Cover and chill overnight if possible, but for at least a few hours.
- Preheat the grill on a high heat or light a barbecue and cook the chicken, placing a drip tray below if necessary, for 6–8 minutes, turning often. Check to see if the chicken is cooked through by cutting a piece in half with a knife; if the meat is still pink, cook it for a few more minutes and then try again.
- Serve with some thick Mixed Raita and hot buttered bread or Naan, if you wish.
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