Ingredients

• 6 chicken thighs skinned and boned
• Marinade ingredients:
• ½ thumbsized piece of ginger grated
• 3 cloves garlic sliced
• 1 tsp garam masala
• ½ tsp turmeric
• ½ tsp ground fenugreek
• 100ml natural yoghurt
• Sauce:
• 50g unsalted butter
• 1 large onion diced
• 4 cloves garlic crushed
• 1-2 large green chilli finely diced or to taste
• ½ thumbsized piece of ginger grated
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• 500ml carton tomato pasatta
• 200ml chicken stock
• 50ml natural yoghurt
• Mushroom pilau rice:
• 250g brown basmati rice
• 500ml water
• 100g sliced mushrooms
• 1 onion sliced
• 2 cloves garlic
• Fresh coriander chopped

Preparation

1. Quarter the chicken then place into a bowl along with the marinade ingredients, cover and leave for at least two hours. Cook on a pre heated griddle pan for 2-3 minutes per side then set aside.
2. Melt the butter then fry the onion, garlic, chilli and ginger for 5-6 minutes, add the spices and cook for a further 3 minutes, add the chicken to the pan along with the pasatta and stock, bring to the boil then cover and cook for 30 minutes, stir in the yoghurt before serving and season to taste.
3. Fry the mushrooms in some oil until golden then add the onions and garlic and continue to cook for 5 minutes. Add the rice to the pan along with the water, bring to the boil, cover and cook over a low heat for 30-35 minutes or until cooked through.
4. Garnish with some fresh coriander.