Thursday, 3 October 2013
adapted from Rick Stein's India
500g skinless, boneless chicken thighs, cut into 2cm pieces
2 tsp red chilli flakes
1/2 tsp turmeric
1 1/2 tsp salt
8 cloves garlic, crushed
1 tbsp finely grated ginger
for the spice mix
1/2 tsp fenugreek seeds
1 1/2 tsp black mustard seeds
1 1/2 tsp fennel seeds
1 tsp garam masala
2 tbsp vegetable oil
2 medium onions, thinly sliced
1 tsp salt
8 cloves garlic, finely chopped
1 knob ginger, finely chopped
150ml apple cider vinegar
1 tsp honey, or to taste
Mix the chicken with the chilli flakes, turmeric, salt, garlic and ginger. Leave to marinate for an hour.
For the spice mix, fry the fenugreek, mustard and fennel seeds in a dry frying pan for a minute or two until aromatic, stirring all the time. Cool slightly then tip into a spice grinder and blend to a fine powder (I just used the pestle and mortar). Combine with the garam masala.
Heat the oil in a pan or wok over a medium heat until hot but not smoking. Add the onions and fry for 10-15 minutes, stirring constantly until deep golden brown. Remove with a slotted spoon and set aside. Keep the oil in the pan hot.
Pat the chicken dry with kitchen paper and fry in batches in the same oil for 3-4 minutes, or until cooked through. Remove with a slotted spoon and set aside.
Add the spice mix to the oil, followed by the garlic and ginger and fry for 2-3 minutes. Remove from the heat and carefully pour in the vinegar and honey.
Return to the heat, bring to a simmer then stir in the fried chicken and onions and cook, uncovered, for 3-4 minutes.
Serve rolled up in parathas.