Recipe
Why make it
Bone-in chicken simmered in a tangy, onion-yogurt gravy flavoured with the whole spices used in pickling. Bold and sharp, it goes well with plain roti or rice.
Serves 6
+ 14 more in the full recipe
Step 1 of 9
In a large bowl, mix the yogurt, ginger-garlic paste, salt, red chilli powder, turmeric and lemon juice. Add the chicken and turn to coat every piece. Cover and leave for 30 minutes at room temperature, or up to 4 hours in the fr…
Step 2 of 9
While the chicken marinates, lightly crush the fennel, cumin, mustard, nigella and fenugreek seeds together so they are cracked but not powdered. Set aside with the dried red chillies.
Step 3 of 9
Heat the oil in a heavy pan over medium heat. Add the sliced onions and fry, stirring often, for about 10 minutes until deep golden brown at the edges. Lower the heat if they colour too fast.
Step 4 of 9
Push the onions to one side, add the crushed spices and dried red chillies, and stir for 20–30 seconds until fragrant. The mustard seeds may start to pop. Do not let the fenugreek darken, as it turns bitter.
Step 5 of 9
Add the chopped tomatoes and coriander powder. Cook, mashing the tomatoes with your spoon, for about 6 minutes until soft and the oil begins to separate at the edges.
The last 4 steps are in the full recipe.
Cook’s tip
Use full-fat yogurt and whisk it well. Cold, lumpy yogurt is more likely to split when it hits the hot pan.
Ready to cook?
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