Haandi Chicken Masala and Rice - James Martin Chef

Ingredients

• 2 full baby chicken, skinless, on the bone, into pieces or use boneless and skinless breast or thigh if preferred
• 6 tbsp vegetable oil
• 1 heaped tsp cumin seeds
• 3 bay leaves
• 2 medium onions, finely chopped
• 2 tsp birds eye green chilli paste or to taste
• 2 tbsp ginger and garlic paste
• 700g tinned chopped tomatoes, puréed
• 35g butter
• 1 tsp red chilli powder
• 1 heaped tsp turmeric powder
• 2 tsp coriander powder
• 2 tsp cumin powder
• 1 tsp salt or to taste
• 3/4 tsp carom seeds, crushed
• 150-300ml water
• 2 tbsp fresh chopped coriander
• 1 tbsp dried fenugreek leaves, crushed with the palm of your hand
• 2 tsp garam masala
• Heat the vegetable oil in the haandi
• Add cumin seeds and bay leaves and let them sizzle
• Add the onions and cook with the spices and oil in the haandi until caramelised and brown
• Add the birds eye green chilli and ginger and garlic paste and cook for a few minutes
• Add the puréed tomatoes followed by the butter and cook for a minute or so
• Add in the chicken and a little more water and cook without the lid on for 15-20 minutes until the chicken is perfectly cooked
• Add finishing touches of crushed carom seeds, Dipna secret garam masala and fresh chopped coriander and dried fenugreek leaves and cook for a final 3-5 minutes
• Serve with naan bread or bread of choice and a bowl of steamed Basmati rice
• Savour the joys of haandi cooking!