Ingredients

• 1 kg. chicken pieces of your choice, washed and drained. I remove skin and as much fat as I can.

• 300 gm. or 3 medium to large onions

• 1 inch piece ginger

• 3-5 cloves of garlic

• 2 tbsp. olive oil (other oils or ghee can be used)

• 1 tsp. of ordinary cumin or black, Shahi cumin (kala Jeera) seeds

• A pinch of asafoetida (hing) powder

• 1 inch cinnamon stick

• 1 1/2 tsp. cinnamon powder

• 1/2 tsp. chilli powder (coarse chillies give better flavour)

• Salt to taste

• 4 oz. yoghurt or sour cream

• A handful of green coriander leaves cleaned, washed and chopped finely

Instructions

1. Peel onions, ginger and garlic and either chop finely or grind together in a food processor.

2. Measure yoghurt and other ingredients and keep aside.

3. Heat oil in a non-stick pan or heavy bottomed pan/wok.

4. Add cumin seeds and asafoetida powder, wait until seeds splutter but not burn.

5. Add onions, garlic and ginger. Fry until onions turn golden brown.

6. Add cinnamon stick, chicken pieces, cinnamon powder, chilli powder and salt.

7. Stir fry until chicken is well coated and sealed.

8. Allow to cook covered on medium heat, until chicken is beginning to come off the bones. Cooking time depends upon the quality of chicken. In UK, this should not take more than 15-20 minutes.

9. Turn heat down and stir in yoghurt or sour cream. Mix thoroughly.

10. Add and mix half the coriander leaves. Mix and turn heat off.

11. Place in a serving dish.

12. Sprinkle the other half of coriander leaves as garnish.

13. Serve hot with Chapatti or Nan or Boiled Rice.