Here’s a rough recipe. The cooking time is an absolute minimum. I usually let it simmer for a couple of hours. I also sometimes added spinach and roasted peppers to the mix. The quantities are pretty rough, all to taste.



2kg chicken thighs, boned, skin off and cut into 2.5cm pieces

4 tablespoons sunflower oil

50g butter

2 large onions finely chopped

1 bulb of garlic chopped

100g fresh ginger chopped

10 green chillies finely diced (to taste)

4 teaspoon cumin seeds

15 cloves slightly crushed

10 black cardamom pod

2 large cinnamon sticks

2 x 400g tin of chopped tomatoes

Tomato puree

4 teaspoon salt

3 teaspoon ground turmeric

2 teaspoon red chilli powder (to taste)

1 handful of fresh coriander

2 handful of fresh methi leaves

1 whole grated nutmeg


I tablespoon mustard oil or extra virgin olive oil

2 tablespoon vinegar

4 tablespoon garlic pickle

I teaspoon salt

5 green chillies, finely chopped

1 teaspoon cracked black pepper

Put all the marinade ingredients into a bowl and mix well. Add the chicken pieces and make sure they are completely coated. Cover and leave in the fridge for at least a couple of hours, and preferably overnight.

Heat the oil and butter in a large pan. Once hot, add the onions and cook gently for a few minutes, then add the garlic. Ginger and green chillies. Cook for a further 3 minutes, then add the cumin, cloves, black cardamom and cinnamon stick and let the spices simmer away for a few minutes.

Add the tinned tomatoes, salt, turmeric and chilli powder. Stir well, let everything cook for 5-10 minutes, then add the marinated chicken. Mix well and cook for about 5 minutes, or until the chicken is cooked through, then add the coriander and then grate the nutmeg in. Cover with a lid, simmer for 1 minute, then serve