Greg’s Hot Thighs
By Greg Crawford
8 Chicken Thighs on the bone marinated for half an hour in:
1 tsp Kashmiri Chilli Powder
1/2 tsp Turmeric
3-4 Tbsp Yoghurt
In a pot with a few tablespoons of hot oil add:
1 tsp Cumin Seeds
2 Tej Patta
2-4 pieces cassia
1/2 tsp Mustard Seeds
4 Green Cardamoms
1/2 tsp black peppercorns
6 dried red chillies
Cook in oil for about 30 seconds.
Add 3 chopped onions and cook till they start to brown – The longer you cook them down, the darker and richer your curry will be.
1/2 tin chopped tomatoes
4 chopped green chillies
1 tbsp ginger & garlic paste
Cook for a minute or two. Now Add:
1 tsp hot chilli powder
1/4 tsp turmeric
2 tsp coriander powder
1 Tbsp of Shai's mum's homemade Pakistani Basaar (available from our shop)
Cook through till the oil separates. Add your chicken and mix well.
Add 1/2 cup of water, turn up the heat till its boiling and then reduce to a gentle simmer, place a lid over the pot and leave for 15 minute.
Remove the lid add a handful of dried methi and mix well, stir and cook for another 10 minutes until chicken is cooked.