Step by step
Heat the mustard oil until it just smokes, then lower the heat — this takes the raw bite out of the oil.
Fry the sliced onions for 12 minutes until brown, then add the blended onion and cook a further 8 minutes.
Add ginger-garlic paste and green chillies; cook 3 minutes.
Add the ground spices with 3 tbsp water and bhuna — stir constantly — for 5 minutes until the oil rises to the surface.
Add the chicken and turn it through the masala over a high heat for 6 minutes so it takes colour.
Add the tomatoes and salt, cover and cook on low for 20 minutes; the chicken releases its own liquid.
Uncover and cook off the moisture, stirring, until the masala clings tightly to the meat.
Finish with garam masala and fresh coriander. Serve with plain rice and a wedge of lemon.
Nutrition & allergens
- Energy
- 430 kcal
- Protein
- 44 g
- Carbs
- 14 g
- Fat
- 22 g
- Of which saturates
- 5 g
- Fibre
- 3 g
- Salt
- 1.1 g
Values are estimated based on the ingredients as written and intended as guidance only. Actual nutrition varies with brand, portion size and cooking method.
Contains
- Mustard (mustard oil)
Free from
- Gluten
- Dairy
- Egg
- Soy
- Peanut
- Tree nuts
- Shellfish
Simple swaps
- Mustard-free: Use rapeseed oil; the curry will be milder in character.