Ingredients
- 500g skinless, boneless chicken thighs
- 1 lemon, juiced
- 2 tsp ground cumin
- 2 tsp paprika
- 1-2 tsp hot chilli powder
- 200g natural yogurt
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, crushed
- 1 green chilli, deseeded and finely chopped (optional)
- thumb-sized piece ginger, grated
- 1 tsp garam masala
- 3 tbsp tomato purée
- 300ml chicken stock
- 50g flaked almonds, toasted
- cooked basmati rice
- naan bread
- mango chutney or lime pickle
- fresh coriander
Method
- Mix all the marinade ingredients with some seasoning in a medium bowl.
- Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hour, or overnight.
- Heat the oil in a large, heavy saucepan. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 minutes, or until soft.
- Add the spices and tomato purée. Cook for 2 minutes until fragrant, then add the stock and marinated chicken.
- Cook for 15 minutes, then add any remaining marinade.
- Simmer for 5 minutes, then sprinkle with toasted almonds.
- Serve with rice, naan bread, chutney, coriander, and lime wedges.