This shows just how under-rated Garam Masala is as a marinade, and illustrates beautifully the wonderful flavour of black cumin – make sure you use the true jeera kala, not nigella seeds. It’s an easy meal to put together at the end of a busy day, and if you don’t have any ground almond to provide a little thickening, just mix the garam masala with a little plain flour when you coat the chicken.
- 4 boned chicken thighs, trimmed no skin
- 1/4 teaspoon medium chilli flakes
- 1 teaspoon black cumin seeds
- 2 spring onions sliced
- 1 garlic clove crushed, or a pinch of garlic powder
- 1 tablespoon coconut oil
- 1/4 cup tomato puree
- 1/2 cup plain yoghurt
- 1 teaspoon ground almonds
- 1/4 tsp himalayan salt
- 1 teaspoon fenugreek leaves
- Pat garam masala onto all sides of the chicken and marinate 30 minutes.
- Heat pan, dry roast black cumin seeds and chilli flakes for 1 minute.
- Add oil, spring onions, garlic and chicken, and brown chicken on both sides over high heat.
- Remove chicken to a plate, reduce heat and add tomato, yoghurt, salt, almonds and fenugreek leaves. Simmer, stirring, for 4-5 minutes.
- Return chicken and any juices to pan and simmer until cooked through.
- Serve with rice.
Whenever we cook this lovely Indian-inspired dish, we find it so tasty that we wish we’d made more. The recipe can easily be doubled so that we have left-overs!