Serves 2 generously or 3 normal portions.
6 tablespoons veg oil
500g chicken very small dice
1 large and 1 small brown onion, finely diced
2 large and one medium tomatoes. 2 large finely diced. 1 medium quartered for garnish
1 tablespoon panch phoran
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 1/2 tablespoons garlic ginger paste
2 teaspoons kasuri methi
2 teaspoons basar powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon turmeric
1 tablespoon Kashmiri chilli powder
1 tablespoon salt, I like salt, adjust to taste
1 large squirt of tomato purée
1 cup boiled (hot) water
4 or more green chillies. 2 for garnish the rest sliced for cooking.
1 medium unwaxed lemon, sliced into 3 quite thick slices, the ends used for squeezing
1 teaspoon mint sauce from a jar, I used Colman’s
2 teaspoons lime pickle, I used Pataks
1 teaspoon mixed pickle, I used Pataks
2 teaspoons chilli pickle, I used Ashoka
2 tablespoons natural yoghurt beaten and left to reach room temperature
1 bunch coriander, stalks chopped finely for cooking, leaves chopped for garnish
Heat oil in pan when hot add panch phoran, mustard and cumin seeds and fry for about a minute.
Add onions and fry on medium heat for about 15 minutes until golden brown.
Add garlic ginger paste and fry for a couple of minutes.
Add all other spices and kasuri methi and salt and a splash of hot water and stir for a few minutes.
Add chopped chillies, diced tomatoes and squirt of tomato purée, cook until oil separates and tomatoes turn pulpy.
Add chicken and remaining hot water and fry until cooked.
Add all the pickles and mint sauce after the chicken has been cooking for about 5 mins.
Add sliced lemon about 10 mins before end of cooking and squirt in the juice from the remaining ends of the lemons.
Turn heat down to lowest setting and add yoghurt, stir in and cook for about 5 mins.
Add tomato quarters
Wait until sauce reaches desired consistency and oil separates.
Garnish with coriander and remaining chillies and enjoy!!