Ingredients:

  • 2 tbsp ghee (30 ml)
  • 6-8 large tomatoes, roughly chopped (about 800 g)
  • 4-5 large green chillies
  • 6-8 whole black peppercorns
  • 1 whole chicken, cut into 24 pieces (kept on the bone, but skin removed)
  • 1 tbsp unsalted butter (15 g)
  • 2-inch piece ginger, cut into thin strips
  • Large handful coriander, leaves picked and finely chopped
  • 2 limes, cut into wedges
  • 1 tsp salt (to taste)
  • Rice, naan, or roti, to serve

Instructions:

  1. In a karahi or heavy-based pan, heat the ghee over medium heat.
  2. Add the chopped tomatoes and fry for 5-6 minutes, stirring occasionally, until soft and beginning to break down.
  3. Incorporate the whole green chillies, black peppercorns, and 1 tsp salt. Fry for an additional 2-3 minutes until fragrant.
  4. Stir in the chicken pieces, ensuring they are well coated in the tomato mixture.
  5. Cover with a lid and cook for 15-20 minutes.
  6. Remove the lid and continue cooking for another 20-25 minutes, allowing most of the liquid to evaporate and the sauce to thicken.
  7. Taste and adjust seasoning as needed. Garnish with butter, ginger strips, and coriander.
  8. Serve hot with lime wedges and your choice of rice, naan, or roti.