A twist on a classic Indian curry by using coriander as one of the key ingredients. Coriander adds a depth of flavour to this otherwise plain garam masala.
For the garam masala:
- 1cm cinnamon stick
- 1 teaspoon black peppercorns
- Seeds from 2 tsp green cardamom pods
- 1 black cardamom pod
- 1 teaspoon coriander seeds
- ½ teaspoon fennel seeds
- ½ teaspoon cloves
- ½ teaspoon turmeric
- 1 bay leaf
For the chicken and marinade:
- 8 bone in skinless chicken thighs
- 5cm piece of root ginger chopped
- 6 garlic cloves chopped
- Juice of ½ lemon
- 1 teaspoon sea salt
For the sauce:
- 1 tomato
- Large bunch of coriander
- 3 green chilies
- 2 tablespoon olive oil
- 200ml natural yogurt
- For the garam masala, grind together all the ingredients for the garam masala in a grinder of your choice.
- Cut slashes into the chicken thighs. Pulse together the ginger, garlic, lemon juice, and sea salt with some water until a smooth paste forms.
- Rub the paste into the chicken. Cover and leave to marinate in the fridge for at least 1 hour.
- For the sauce, pulse together the tomato, coriander and chillies with a little water and some seasoning until smooth. Add all the spice mix.
- Heat the oil in a large frying pan. Brush the marinade from the chicken off and pat dry. Fry the chicken until browned on all sides, 10 minutes. Pour the sauce over and continue to cook for 10 minutes more over medium low heat. Stir regularly.
- Stir in the yogurt and cover. Simmer for 10 minutes over low heat until the chicken is tender and cooked through. Sprinkle with the reserved coriander leaves and add green chili based on your own preference.