Method
-
Marinade
-
1
Place the ginger, fennel seeds, cardamom pods and garlic cloves in a dry frying pan on a medium heat. Leave for 1 minute then tip into a pestle and mortar.
-
2
Pound to a rough paste with the chilli powder and a pinch of sea salt. Put this all in a large sealable bag and the lemon zest and squeeze in the juice with the yogurt.
-
3
Place the chicken in the bag, seal and massage to coat. Marinate in the fridge for at least 1 hour, preferably overnight.
-
The Main
-
4
Preheat the oven to 190ºC/375ºF/gas 5.
-
5
Finely chop the coriander stalks (reserving the leaves).
-
6
Place a large, wide ovenproof pan on a medium heat with 4 tablespoons of oil, add the cinnamon, cloves, cumin seeds and bay. Add the chicken in a single layer with its marinade and cook for 5 minutes on the skin side, or until a lovely golden crust develops.
-
7
Stir in the ground spices, then add the onion, potatoes, tomatoes and coriander stalks. Turn the chicken and cook for a further 5 to 10 minutes, or until browned all over.
-
8
Pour over 350ml of cold water, then bring to the boil. Transfer to the oven for 50 minutes to 1 hour, or until the chicken is tender, stirring occasionally.
-
9
Remember to cook your rice and naan by the packet instructions.
-
10
Pick out and discard the cinnamon and any visible cardamom pods, then finely slice and sprinkle over the chilli. Tear over the coriander leaves and serve with the rice .