Chef’s spoon oil
1 blended onion + 1 finely sliced onion
Tbsp garlic & ginger paste
2 Tbsp 100% tomato puree
Tsp paunch pooran dry fried then roughly ground
1/2 tsp ground green cardomons
Tsp kashmiri chilli powder or dried ground Kashmiri chillies
Tbsp fresh ground coriander
Tsp fresh ground cumin
Tsp garam masala
Tsp chilli powder (or to suit taste)
Tsp CCHC Basar Mix
1 Bullet Chilli
Tbsp coarse ground black pepper
2 green cardamon
Good handful of fresh chopped coriander
Tsp Tamarind Concentrate
Juice of 1 Lime
Tsp Mango Chutney (to sweeten if req)
1 knorr chicken stock cube in approx. 200ml hot water
2 chicken breasts.
Handful small salad potatoes
Tin chick peas (rinse thoroughly)
Heat oil medium, add crushed paunch pooran (pre-roasted) and kashmiri chilli, cook for a few minutes then add cardamons, cook for 5 mins.
Add both onions, cook down for 15/20 mins on med/low until soft and golden then, on med/high add Tbsp garlic & ginger, cook out the sizzle then add tomato puree, stir through with a bit of stock and cook out for 2 mins. Now add ground coriander, cumin, tumeric, salt, pepper & chilli powder, stir through mixing well and cook for 5-10 mins, adding a little more stock if necessary to stop spices burning
Add chicken, stir through coating & sealing the chicken on medium high heat then add yoghurt, stir & cook for 5 mins then add the chicken stock and stir through. Now add bullet chilli, mix well then add hot stock, stir thoroughly, add potatoes, chick peas, tamarind & lime juice, reduce heat to low/medium, place lid on pan and let simmer for 30 mins, stirring occasionally.
Next add garam masala & chopped corriander, stir through, replace the lid and simmer for a further 5-10 mins.
Remove lid and the oil should be nicely separated, serve & garnish with fresh chopped coriander. Enjoy.!!