Braised chicken with garam masala & tomatoes

Method

• step 1

  Rub salt and 1 tsp of the garam masala all over the chicken using your hands. Heat the oil in a wide flameproof casserole or deep frying pan over a medium-high heat and cook the chicken for 6-8 mins, skin-side down, until the skin has crisped up. Flip and cook for 4 mins on the other side, then remove to a plate – the thighs do not need to be fully cooked through at this stage.

• step 2

  Meanwhile, finely slice the onion and finely grate the ginger and garlic cloves into a paste. Roughly chop the tomatoes.

• step 3

  When the chicken is out of the pan, fry the onions with a pinch of salt for 8-10 mins until soft and lightly golden, picking up the residual spices and fat from in the pan. Add the ginger and garlic, and fry for 1 min until fragrant.

• step 4

  Add the tomatoes and remaining garam masala, and continue to cook for 4-6 mins until the tomatoes start to break down and turn jammy. Add 250ml water, bring to a simmer, then nestle in the chicken thighs, skin-side up. Cover partially with a lid and cook for 20-25 mins until the sauce has thickened slightly and the chicken is cooked through. Add a splash more water halfway through cooking if the sauce has thickened too much. Chop the coriander.

• step 5

  Remove the pan from the heat and stir the yogurt and coriander through the sauce. Season, then taste and add a little more garam masala, if needed. Serve with roti or rice.