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Ingredients
Method
- 3 chicken legs, skin removed
- 3 chicken thighs, skin removed
- Thumb-sized piece of ginger, grated
- 4 grated garlic cloves
- 2 star anise
- 3 cardamom pods, bashed
- 1 tsp each cumin and coriander seeds, crushed
- ½ tsp black peppercorns, crushed
- 2 dried red chillies
- 1 bay leaf
- 1 cinnamon stick
- 6 chopped red onions
- 1 tbsp yoghurt
- 2 tbsp ghee
- ½ tsp ground turmeric
- ½ tsp garam masala
- Chopped green chilli and coriander leaves, to finish
- Add the chicken, ginger, garlic, star anise, cumin and coriander seeds, peppercorns, dried chillies, bay leaf, cinnamon stick and half the onions in a large pan with a splash of water. Reduce the heat to low, cover and cook until the chicken is almost cooked through.
- Add the yoghurt and stir-fry everything until the moisture has evaporated. Stir in the ghee, then add the remaining onions and the turmeric. Season to taste and cook until softened. Garnish with fresh coriander, green chilli and a sprinkling of garam masala, then serve immediately with warmed flatbreads.
30 mins
4-6 serving
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