Thari Wala Chicken
- 8 pieces of chicken (4 legs cut into thighs and drumsticks)
For the masala:
- 2tbsp of oil
- 2 onions, finely diced
- 3 cloves of garlic, finely chopped
- 400g plum tomatoes
- 1 heaped tbsp of ginger, grated
- 1tsp salt
- 1tsp turmeric
- Handful of coriander stalks, finely chopped
- 1 chilli, finely chopped
- 1tsp of garam masala
- Handful of coriander leaves, chopped
Skin the chicken, removing any excess fat. (If you would rather cook the meat off the bone, use trimmed chunks of thigh meat and cook for 15 – 20 minutes).
Heat oil in a pan and add the onion and garlic. Fry on a high heat for a few minutes then reduce the heat and cook gently for about 20 minutes until they turn a lovely dark golden brown. If they stick to the bottom of the pan, add a dash of hot water as and when required.
Once browned, reduce the heat and add the tomatoes, ginger, salt, turmeric, coriander stalks and chilli.
Let the onions and tomatoes melt together creating a thick aromatic masala paste. This will take five to 10 minutes so be patient! Once the paste is shiny and thick, add the chicken pieces and stir to coat.
Turn the heat up and fry the chicken for five minutes.
Reduce the heat to the lowest setting and put the lid on the pan. Leave to cook for 20-25 minutes, until the chicken is cooked and the meat is starting to fall away from the bone.
Once cooked, add enough boiling water to just cover the chicken and cook for another few minutes, then remove from the heat.
Stir in the garam masala, throw in the coriander and serve.