Braised chicken with garam masala & tomatoes
rotior rice, to serve
Ingredients · Servings 2
- 2 tsp garam masala plus a little extra to serve (optional)
- 2 large or 4 small chicken thighs
- 1 tbsp olive oil
- 1 onion
- thumb-sized piece of ginger
- 2 garlic cloves
- 400g vine tomatoes
- handful of coriander
- 3 tbsp full-fat natural yogurt
- roti or rice, to serve
Method · 1 h
- 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.
- Meanwhile, finely slice the onion and finely grate the ginger and garlic cloves into a paste. Roughly chop the tomatoes.
- 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.
- 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.
- 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.
kcal372
fat18g
saturates5g
carbs17g
sugars14g
fibre4g
protein34g
salt0.26g
