Kadhai chicken chargha

Ingredients

For 6 servings

• •6 -8 garlic cloves
• •2 c. à soupe Greek yogurt
• •1 c. à café kashmiri chilli powder
• •1 c. à café ground coriander
• •0.5 c. à café ground turmeric
• •0.25 c. à café garam masala
• •700 g chicken on the bone skinless, cut into medium pieces
• •2 c. à soupe vegetable oil
• •0.5 c. à café cumin seeds
• •2 -3 dried kashmiri red chillies
• •1.5 inch piece coarsely grated ginger
• •1 red chilli thinly sliced
• •coriander to garnish
• •naans to serve
• •0.5 c. à café cumin seeds
• •200 g natural yogurt
• •40 g mint leaves
• •10 g coriander leaves
• •1 garlic clove

Method

1. 1.Add the garlic and 1 tbsp of the yogurt to a blender and blitz to a smooth paste. Tip the paste into a bowl with the chilli powder, ground coriander, ground turmeric, garam masala and a pinch of salt and mix. Add the remaining 1 tbsp yogurt and the chicken and mix until the chicken is coated. Set aside the chicken to marinate in the fridge for 2-3 hours or preferably overnight.
2. 2.In a wok or a deep frying pan heat the vegetable oil on a medium heat. Add the cumin seeds and dried chillies and let them sizzle and flavour the oil for 10 seconds. Tip in the marinated chicken pieces and fry for 5-7 mins, stirring continuously. Turn the heat down to low and cook for a further 20 mins with a lid on to help create steam in the wok.
3. 3.Meanwhile, make the raita. Add the cumin seeds and 1/2 tsp black pepper to a pestle and mortar and grind to a fine powder. Now add 2 tbsp of the yogurt along with the other ingredients in a blender and blitz to a smooth paste. Tip into a serving bowl and mix in the rest of the yogurt. Chill until ready to serve.
4. 4.Once the chicken is cooked all the way through and tender, add the coarse ginger and sliced chillies and sprinkle over the coriander. Mix well and serve warm with the mint raita and naan.