Chicken Patiala

Marinate the chicken

• Place the chicken legs, ginger and garlic paste, 1/2 of the turmeric, 1/3 of the chilli powder and 1/3 of the ground black pepper into a bowl, season with salt.
• Stir to cover the chicken in the marinade. Place in the fridge and leave to marinate for 3-4 hours.

Prep the ingredients

• Soak the cashews in cold water for 20 minutes, then blend into a paste.
• While the cashews are soaking, peel the ginger (using the back of the spoon), chop 1/2 of the ginger and julienne the rest of it (cut it into thin slices). Peel and crush the garlic. Peel and finely chop the onion.
• Finely slice the fresh chilli. Finely chop the fresh coriander. Blend the tomatoes into a puree.

Cook the curry

• Heat the butter in a large frying pan over a medium heat. Add the cinnamon stick, cardamom, cloves and cumin seeds.
• Add the onions, stir to combine, cover with a lid and cook for 10 minutes. Add the chopped ginger and garlic and sauté for 2 minutes.
• Cover with a lid and cook on low heat for 10 minutes until it turns a deep golden brown. Sprinkle some water if the mix starts sticking to the pan
• Add the ground coriander, the remaining turmeric, chilli powder and ground black pepper, sauté for 2 minutes.
• Add the blended tomatoes, cook on a high heat for 5 minutes then turn the heat right down.
• Add the marinated chicken and cashew paste , cook covered on low for 30 minutes or until the chicken is cooked through (internal temperature 75°C).
• Add the garam masala and mix well.

Plate up

• Plate up the Chicken Patiala with the julienned ginger, fresh chillies and coriander leaves. Enjoy!