Ingredients

• 60ml oil
• 2 bay leaves
• 2 cloves
• Small piece cinnamon
• 4 cardamon pods
• 1 tsp. fennel seeds
• 1 tsp. mustard seeds
• 1 small onion
• 1 large fresh tomato chopped
• 1 tbsp. garlic and ginger paste
• 3 dried red chillies
• 1 tbsp. garam masala
• ½ tsp. Kashmiri chilli powder
• 1 tsp. turmeric
• 4 chicken legs
• 1 x 300g portion of my curry base gravy
• 1 tbsp. tomato puree
• 200ml water
• 100ml natural yoghurt
• 1 tsp. dried fenugreek
• 1 tsp. lime pickle

Method

1. Heat the oil then gently fry the whole spices before adding the onion, cook for 5 minutes then add the tomato, garlic and ginger then the dried chillies. After 2-3 minutes, sprinkle in the spices and then add the chicken legs, I like to leave the skin on mine as it adds amazing flavour but feel free to remove if it’s not your thing.
2. Pour in the tomato puree which has been mixed with water and then a portion of my curry Base gravy. You can find the recipe for this pinned to the top of my profile. Bring up to a simmer then spoon in the yoghurt and cook for 10 minutes until the fats split and float to the top of the Curry.
3. Add a little more water if needed then cover and cook for a further 25-30 minutes or the until the chicken reaches an internal temperature of at least 75c and is beautiful and tender. Finally stir through the fenugreek and lime pickle and serve with a portion of fluffy pilau rice.