Directions

1Heat the sunflower oil in a wok or karahi on a medium to high flame, add the cumin seeds as soon you smell the cumin seeds aroma add the onions and cook until they are golden brown.

2Add the salt, coriander stalks, ginger, garlic and cook for a few minutes, constantly stirring so the ingredients don’t stick and burn to the pan

3Reduce the heat then add the turmeric, cumin powder, coriander powder, green chillies stir for a couple of minutes and add the tinned tomatoes and increase the heat.

4When the oil has come to the surface in the pan add half the water and reduce again to this stage then repeat with the remaining water

5Once the masala has reduced again add the chicken and mix throughly. Reduce the heat to medium and cook for 20-25 minutes until the chicken has cooked and stir occasionally.

6Add the chopped tomatoes, green peppers, garam masala, and chopped coriander leaves and mix throughly. Serve with fresh tandoori chapatis and minted raita.