Spicy Indian Chicken

This recipe came out of a massive cooking session I had on Sunday. I was feeling inspired and as a result made a plethora of dishes including paneer/mushroom masala, spicy potato patties and sweet, sticky Indian desserts like Gulab Jamun! The boys (my bro and pops) were particularly looking forward to the chicken dish and chowed down accordingly. Thus, I deemed it appropriate to share this recipe with you all :). As this is a dry chicken dish as opposed to a “curry”, it is best served with hot chappatis with some butter smeared on top-believe! Also, I cooked the chicken on the bone as I think that the chicken becomes more flavourful and is more tender cooked on the bone but that is personal preference so feel free to use boneless if that is what you like. Check out the recipe below, do comment and let me know how it goes for you!

Serves 4

What we need:
For the marination:-
500g chicken (on the bone or boneless cut into small pieces)
1tsp salt
1tsp black pepper
1tsp grated garlic
1tsp grated ginger
1/2tsp paprika
1/2tsp garam masala
handful fresh coriander
2 tbsp yoghurt

For the masala:
3 tbsp olive oil
1 tsp cumin seeds
4 cloves
4 peppercorns
1 bay leaf
1 star anise
Pinch of cinnamon powder
1 onion, diced
1 green chilli, finely chopped
2tsp grated garlic
2tsp grated ginger
salt (according to taste)
1tsp garam masala
1/2 tsp turmeric powder
1/2 tsp paprika powder
1/4 tin peeled plum tomatoes
Handful fresh coriander

How we do:
-Marinate the chicken in the ingredients listed under ‘marination’ above. Leave to marinate for one hour in the fridge
-In the mean time, you can make the masala. Begin by heating the oil in a pan. Once hot add the cumin seeds, cloves, peppercorns, cinnamon powder, bay leaf and star anise
-Once they begin to sizzle, add the onions and chilli and cook for 3-5 minutes until the onions turn a slight golden colour
-Now add the garlic and ginger. Mix and cook for 1-2 minutes
-Now add the salt, garam masala, turmeric powder and paprika. Mix well and cook for a couple of minutes
-Add the tomatoes, mashing them with the rest of the masala. Cook for a few minutes and add half of the coriander. When you see the oil separate from the masala, add the chicken
-Mix the chicken well with the masala and continue to do so for 3-5 minutes
-Place the lid on the pan and place on low heat. Let it simmer, stirring every five minutes until the chicken is tender and cooked all the way through (this usually takes 25-30 minutes)
-Use the rest of the coriander to garnish the chicken and serve hot with chappatis