Dhaba Chicken Curry

Prep the ingredients

• Peel and finely slice the onions. Make a small slit in the green finger chillies. Chop the fresh coriander. Peel and cut the ginger into thin slivers.

Cook the curry

• Heat a glug of oil in a large frying pan over a medium heat. Add the cumin seeds, bay leaf, cinnamon stick, clove, black peppercorns and cardamom pods. Fry for 2-3 minutes until they start crackling. Add the onion and sauté until deep golden brown, 8-10 minutes.
• Add the ginger and garlic paste and fry for 1-2 minutes. Add the chopped tomatoes and ½ of the green finger chillies. Cook for 5-6 minutes until the tomatoes soften.
• Add the ground turmeric, ground coriander,chilli powder, ground cumin and season with salt. Cook for another 4-5 minutes until it turns deep red in colour.
• Add the chicken thighs and stir to coat in the spices.Cook for 5-7 minutes.
• Add about 90ml water per serving (if you’re cooking for 4, you’ll need 360 ml) to create a medium-thick sauce. Cover and simmer on low for 20-25 minutes until the chicken is cooked through. You may need to add more water as it cooks. After this time, add the garam masala and chopped coriander.

Cook the rice

• Cook the rice according to the packet instructions.

Temper the curry

• When the chicken is nearly cooked, temper the curry: Heat the ghee (clarified butter) in a small pan, add the fresh ginger and the remaining green finger chillies, cook for a minute and then pour the ghee over the chicken curry. If you don't have ghee, you can use butter instead.

Plate up

• Serve the Dhaba Chicken Curry with the rice. Enjoy!