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| Kashmiri chicken with ginger and tomatoes |
Serve 4-6
Kashmiri chicken with ginger and tomatoes ingredients: 10-12 chicken drumsticks. Sea salt and freshly ground pepper. 2 tablespoons olive oil
Spice paste: 1 x 400 grams tin whole, peeled tomatoes. 1 large onion, chopped. chilli powder to taste. 1 tablespoon finely chopped fresh ginger. 2 teaspoons ground garam masala. 1 teaspoon ground turmeric. 3 cloves garlic, crushed. 2 teaspoons sesame
To cook: 2 bay leaves. 1 cinnamon stick. 1 teaspoon cornflour. 2 teaspoons water. 1/2 cup plain yoghurt. 1/2 cup chicken stock. Sea salt and freshly ground pepper
To serve: White and black sesame seeds, toasted. Coriander. Hot cooked rice. Warm flat-breads
Kashmiri chicken recipe: Paste: Preheat the oven to 150C. Drain the juice from the tinned tomatoes and reserve. Put the tomatoes and all the remaining spice paste ingredients in a food processor and process until smooth
To cook: Heat the oil in a wide ovenproof casserole or saute pan. Season the chicken and brown on all sides then transfer to a plate. Add the spice paste to the pan and simmer gently for 5 minutes, stirring often, to cook out the raw spices. Add the reserved tomato juice, bay leaves and cinnamon. Combine the cornflour and water to make a smooth paste and stir into the yoghurt, then add the stock. Gradually stir into the tomato mixture and season with salt and pepper. Add the drumsticks and any meat juice and turn to coat in the sauce. Cover with piece of baking paper then cover with a lid and cook for 1 and 1/4 hours, turning the chicken halfway through cooking
To serve: Scatter the chicken with sesame seeds and coriander and serve with warm flat-breads and hot rice. By then, the Kashmiri chicken is ready
