Tender chicken thighs simmered in a buttery tomato masala and served with soft, warm chapattis – a rich, warming dish from Gulu Anand's childhood.
1759 kcal
/serving
50 min
Serves
2
Medium
Indian
Ingredients
- 800 g chicken thighs (skin-on, bone in)
- 1 large onion (or 2 small), finely chopped
- 2 garlic cloves, minced
- 2.5cm (2-inch) piece fresh ginger, minced (or 1 frozen cube of ginger–garlic paste)
- 4 tbsp vegetable oil
- 2 green chillies, finely chopped (optional, seeds retained)
- 1 × 400 g tin of chopped tomatoes, blended (or use passata)
- 1 tsp ground turmeric
- 1 tsp red chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 30 g butter
- 100 ml water
- optional: 1 tsp dried fenugreek leaves, crushed
- 1 tsp garam masala
- 1 small bunch of fresh coriander, chopped
- sea salt
- 200 g chapatti flour (atta)
- Approx 1 tsp oil
- pinch of salt
- water, as needed
- optional: 1 tbsp butter
Preparation
Not specified
Cooking
- De-skin and debone the chicken, then cut into bite-sized pieces.
- Finely chop the onion and mince the garlic and ginger.
- Heat 4 tablespoons of oil in a large pan over a medium heat.
- Add the onions and cook for 8–10 minutes, stirring often, until soft, golden and caramelised — take your time here, this forms the base of the flavour.
- Add the garlic and ginger, and cook for 1–2 minutes until fragrant.
- Stir in the green chillies (if using) and the blended tomatoes.
- Cook for 5–7 minutes, stirring occasionally, until the sauce thickens slightly and the oil starts to separate.
- Add the turmeric, red chilli, coriander and cumin powders.
- Stir well and cook for 2 minutes to toast the spices.
- Add the chicken and stir to coat them in the masala, then add the butter and 100ml of water and season with salt.
- Cook for 6-7 minutes, stirring occasionally, until the chicken begins to brown..
- Lower the heat, cover, and simmer for 10–12 minutes, or until the chicken is tender and the sauce has thickened.
- Crumble the fenugreek leaves between your palms and add them in, followed by the garam masala and the chopped coriander.
- Simmer for 1 more minute, taste, and adjust the seasoning if needed.
- Serve hot with chapattis (see below).
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
1759
Calories
80.0g
Protein
68% DV
95.9g
Carbs
33% DV
116.7g
Fat
149% DV
7.3g
Fiber
19% DV
6.2g
Sugars
1759mg
Sodium
117% DV
440mg
Cholesterol
125% DV
| Health Labels | Sugar Conscious Kidney Friendly Egg Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Sugar Added Sulphite Free |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
