Method:
Step 1:
Heat the oil in a flameproof casserole dish or a large frying pan over medium heat. Add the sliced onion with a generous pinch of salt and fry for 8-10 minutes until the onion becomes golden brown and sticky. Add the crushed garlic and grated ginger, cooking for another minute.
Step 2:
Chop the chicken into 3cm chunks and add to the pan. Fry for 5 minutes, then stir in the spice paste and canned tomatoes, along with 250ml of water. Bring the mixture to a boil, reduce the heat to a gentle simmer, and cook uncovered for 25-30 minutes until the sauce thickens and reduces slightly. Stir in the yogurt, chopped coriander, and ground almonds. Season to taste and serve with warm naan or fluffy basmati rice.
Ingredients:
- 2 tbsp sunflower oil
- 1 onion, thinly sliced
- 2 garlic cloves, crushed
- Thumb-sized piece of ginger, grated
- 6 boneless, skinless chicken thighs
- 3 tbsp medium spice paste (tikka works well)
- 400g can chopped tomatoes
- 100g Greek yogurt
- 1 small bunch of coriander, chopped
- 50g ground almonds
- Naan bread or basmati rice to serve