Bone-in, skin-on chicken thighs with a dry spice rub, browned and then roasted on top of a fragrant tomato masala sauce, so the skin stays crisp. This makes enough for four.
Ingredients
Spice rub
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp garam masala
- 1 tsp chilli powder
- 1 tsp turmeric
- 1 tsp salt
- 8 chicken thighs skin on, bone in
- ghee or vegetable oil
Sauce
- 5 cloves garlic
- 3 chillies
- 20 g ginger
- splash water
- 2 tsp mustard seeds
- 1 tsp fennel seeds lightly crushed
- 2 tsp cumin seeds
- 1 onion finely diced
- 1 red pepper chopped
- 1 tsp garam masala
- chilli powder a little more, to taste
- 1 tsp ground coriander
- 2 tins plum tomatoes
- 200 ml chicken stock
- 100 gms natural yoghurt
- spinach to serve
Instructions
- Mix the rub spices and salt and rub them over the chicken, mostly on the flesh side.
- Heat a little ghee or oil in a large ovenproof pan and brown the chicken skin side down. Turn for 2 minutes on the other side, then remove.
- Meanwhile, blitz the garlic, chillies and ginger with a splash of water in a mini chopper to a paste.
- Lower the heat and fry the mustard, fennel and cumin seeds for a minute or two until fragrant.
- Add the onion and cook until soft, then the red pepper and the garlic, chilli and ginger paste.
- Add the garam masala, a little more chilli powder and the ground coriander, and stir-fry for a minute.
- Add the tomatoes and stock and bring to a simmer.
- Mix a spoonful of the sauce into the yoghurt, then stir the yoghurt back into the sauce.
- Preheat the oven to 200°C. Sit the chicken in the sauce skin side up and roast for 25 minutes, until the thickest part reaches 74°C.
- Serve with spinach stirred through, and coriander if you like it.
Nutrition
Calories: 599.3kcalCarbohydrates: 16.5gProtein: 41.7gFat: 40.9gSaturated Fat: 11gPolyunsaturated Fat: 8.4gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 226.3mgSodium: