Ingredients:
1kg boneless chicken legs & thighs
1 large onion (chopped)
300g tinned tomatoes
3 red birdseye chilli (chopped)
5-6 cloves garlic (minced)
10cm ginger
1 tsp cinnamon
7 cloves
1/2 tsp pepper
1/2 tsp cumin seeds
1 star anise
2 tbsp greek yogurt
A handful of coriander


Ingredients: Spices
2 tsp chilli powder
1 tsp cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp garam masala
1/2 tsp salt


Method:
Step 1: Firstly, heat a large pan of olive oil and add in the cumin seeds. Once the seeds begin to bubble add in the cinnamon stick, cloves, star anise, pepper and 1 1/2 birdseye chilli. Cook for about 30-50 seconds until they are fragment.

Step 2: Next, add in the chopped white onion cook for 10-12 minutes until onions are caramelized.

Step 3: Next, blend the tinned tomatoes some garlic, the rest of the birdseye chillies and half of the ginger and blend until smooth.

Step 4: Add the blended tomatoes in with the caramelized onions along with some chilli poweder, cumin powder, coriander powder, ground turmeric and some salt (1/2 tsp).
Cook for 10 minutes or until oil starts to seperate.

Step 5: Add in the chicken legs and thighs making sure that they are covered in the sauce. Add in some water and place a lid on top allowing the chicken to cook.

Step 6: Once the chicken is cooked, add in the yogurt and garam masala as well as a handful of coriander and ginger slices.

Step 7: Serve with some cumin rice, naan and top with the rest of the coriander.