Ingredients

2 tablespoons vegetable oil

1 onion, grated

2 cloves garlic, chopped

675g boneless, skinless chicken thighs, cut in half

3 teaspoons ground turmeric

1 teaspoon chilli powder

1 1/2 teaspoons salt

1 (400g) tin chopped tomatoes

2 tablespoons ghee (clarified butter)

3 teaspoons ground cumin

3 teaspoons ground coriander

2 tablespoons grated fresh root ginger

25g chopped coriander leaves

Directions

Heat the oil in a large deep frying pan over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chilli powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.

Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.

Add the ghee, cumin, ground coriander, ginger and fresh coriander, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.