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Punjabi Murgh Masala (Chicken Curry)

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Ingredients
  

For the chicken marinade:

  • 500 g skinned boneless chicken thighs cut into small pieces
  • 2 tbsp yoghurt Plain/Greek works (a full fat type is preferred)
  • 2 tbsp oil
  • 1 tsp salt
  • 3/4 tsp garam masala

For the masala:

  • 5-7 tbsp oil or ghee, or a combination of both
  • 3 bay leaves optional
  • 3 cloves optional
  • 3 green cardamom pods optional
  • 1 black cardamom optional
  • 2 medium onions (approx 175g) very finely diced
  • 1 tsp salt or according to taste
  • 3 garlic cloves grated
  • 2 " ginger grated
  • 5 tbsp tomato passata/blitzed plum tomatoes
  • 1/2 tsp double concentrate tomato puree, optional
  • 1-2 chillies finely chopped, (or you can use 1/4 -1/2 tsp chilli powder)
  • 1 tsp garam masala
  • 1 1/2 tsp coriander powder
  • 1 heaped tsp paprika
  • 2 tsp sun dried fenugreek leaves/kasuri methi, ground into a powder, optional
  • Handful fresh coriander with stems finely chopped

You will also need:

  • 1 x Foil lined oven tray
  • Jug of water (room temp is fine)
  • Pestle & Mortar if you have one. Don't worry if not!

Instructions
 

  • Pre-heat your grill at the maximum temperature setting. Place all "marinade" ingredients into a bowl and mix together. Place the marinated chicken on a foil lined oven tray and spread out. Grill for approximately 10 minutes or until fully cooked (the chicken should be white all the way through and have a slight golden char all over). Remove from grill and keep aside.
  • Heat the oil/ghee in a pan. Using a pestle & mortar, coarsely crush the cloves and cardamoms until coarsely ground. Then add to the oil along with the bay leaves. Immediately after, add the chopped onions along with 1 tsp salt. Cook for 4-5 minutes on medium heat until soft and translucent.
  • Now add the grated garlic and ginger and mix. Continue to cook for a further 3-4 minutes until completely golden brown.
  • At this point, add the tomato passata as well as the puree and green chilli to the pan and stir for a a minute.
  • Now, reduce the heat. Then add the garam masala, coriander powder and paprika and mix well. Cook for a minute. When you see the oil begin to separate from the masala paste at the edges, add the grilled chicken. Add approximately ΒΌ cup water and bring to a boil. Reduce heat slightly, place a lid on the pan and allow to simmer for 6-8 minutes.
  • Finish with the ground, dried fenugreek leaves and fresh coriander. Allow to simmer for a further 2-3 minutes.
  • If you like your curry to be even more saucier, you can add a little more water (you may need to adjust the seasoning slightly if you do this)
  • Taste for salt and chilli and adjust accordingly.