Forget the takeaway and make this chicken curry at home. Serve with your favourite sides for an Indian feast
Prep:10 mins
Serves 6
3 chicken legs, bone-in, skin removed3 chicken thighs, bone-in, skin removed3 ginger, half grated, half cut into strips to serve4 garlic cloves, finely grated2 star anise1 black cardamom pod1 tsp cumin seeds1 tsp coriander seeds, crushed using a pestle and mortar3 green cardamom pods½ tsp black peppercorns2 dried red chillies1 bay leaf3 cinnamon stick6 red onions, roughly chopped1 tbsp full-fat yogurt2 tbsp ghee (or 1 tbsp vegetable oil and 1 tbsp unsalted butter)½ tsp turmeric½ tsp freshly ground pepper fresh coriander leaves, chopped1 green chilli, finely chopped½ tsp garam masala½ lime
STEP 1Put the chicken, grated ginger, garlic, star anise, black cardamom, cumin seeds, coriander seeds, green cardamom, black peppercorns, dried red chillies, bay leaf, cinnamon stick and half the chopped onions in a wok or large frying pan over a medium heat. If it becomes too dry, add a little water (no more than 4 tbsp). Reduce the heat to low, cover and cook until the chicken is almost cooked through.STEP 2Add the yogurt and stir-fry on a high heat until the yogurt dries up. Now add the ghee (or oil and butter) and, when hot, add the remaining onions, turmeric, freshly ground black pepper and salt to taste.STEP 3Continue to cook over a high heat until the sauce is dryish and the second half of the onions are nearly soft (although be careful not to overcook).STEP 4Garnish with the ginger strips, fresh coriander, green chilli, garam masala and a squeeze of lime juice. Serve immediately.
