This is one of the most delicious ways to cook chicken – and it’s my kids’ favourite. I have to admit that I usually make this with chicken on the bone, as the bones add flavour to the curry. But it does take a bit more time to cook and I know many people prefer boneless chicken. This is a foolproof curry that works every single time, and you can enjoy it with any flatbreads or rice.
Serves 4
natural yoghurt 200ml
salt 1 tsp
garam masala 1 tsp
ground turmeric ½ tsp
chilli powder ½ tsp
garlic 2 cloves, grated
chicken thighs 600g, boneless, skinless, cut into 3cm pieces
sunflower oil 2 tbsp
cumin seeds 1 tsp
tomatoes 2, thinly sliced
coriander leaves 20g, finely chopped
Mix the yoghurt, salt, spices and garlic together in a bowl. Add the chicken pieces and turn until well coated in the marinade. Let the chicken marinate while you prepare the curry base.
Heat the oil in a pan and add the cumin seeds. Once they start to sizzle, add the tomatoes and cook over a medium heat for 5 minutes until they start to soften.
Add the marinated chicken with any excess marinade and mix well, then bring to the boil. Cover and cook over a medium to low heat for 15 minutes or until the chicken is cooked through.
Sprinkle with the coriander and serve.
From Chetna’s 30-Minute Indian by Chetna Makan (Mitchell Beazley, £20)