I love this recipe, simple, so much flavour, use chicken thigh with bone left in for maximum flavour, this one is a spicy one and great on wraps etc the next day.
Traditionally, you would cook this on a tava (flat frying pan, a traditional chappatti pan), my OCD won’t allow anything other than breads on my pan so I use a frying pan.
There are so many variations of this recipe, this one is a sizzling spicy dry fried chicken.
Marinading the chicken overnight makes a delicious dish and this can be baked, ideal for a dinner party recipe, although marinading just for an hour works well too.
I like to serve this with a fresh salad.
Place the marinade ingredients into a bowl ;-
chicken, 1 tsp of oil, ginger, garlic, salt, chilli flakes and curry masala and give them a good mix, cover and place int he fridge.
Dry fry the cumin in a big frying pan or tava until fragrant, this takes a couple of minutes.
Add the oil and allow the pan to get medium hot.
Place the marinaded chicken into the frying pan and fry, adding splashes of water to stop the chicken from burning.
Keep an eye on the pan, don't let it burn, this is a dry fried dish.
Now add the tomatoes and onions to the pan and allow the chicken to cook through.
Finish with the garam masala, squeeze of lemon juice and fresh coriander.