Serves 4

150g Greek yoghurt, whipped
1//2 tbsp ground almonds
3//4 tsp garam masala powder
1 1//2 tsp coriander powder
3//4 tsp cumin powder
3//4 tsp turmeric
1 tbsp mild red chilli powder
1 tsp salt
1//2 tbsp lemon juice
8 chicken thighs (about 1kg)
3 tbsp oil
2 onions, finely chopped
3 tbsp ginger, finely chopped
6-8 cloves garlic, finely chopped
3 plum tomatoes, chopped
1 chicken stock cube

All spoon measures are medium heaped unless specified otherwise.

METHOD

Put the whipped yoghurt in a large mixing bowl and add the ground almonds, garam masala, coriander, cumin, turmeric, chilli powder, salt and lemon juice. Mix thoroughly. Add the chicken and ensure that the pieces are covered evenly. Put the oven on at 180C (350F, gas mark 4).

Using a 22cm thick-bottomed roasting pot (eg, Staub or Le Creuset), heat the oil, then add the onions, ginger and garlic and cook on a low heat for 8-10 minutes until very soft and medium brown in colour. Stir occasionally to prevent sticking.

Now add the tomatoes and crumbled stock cube, and cook for another 5 minutes to dry out the tomato moisture. Add the chicken and sauté for 5 minutes.

Remove from the heat. Put into the oven to cook for 50 minutes.

After turning the oven off, leave the door shut and allow the dish to rest for 10 minutes before removing to serve. When it is on the table, stir thoroughly.

Serve with boiled rice or pitta bread, or slices of wholemeal bread – or even a bouquetière of steamed vegetables.

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