A rich creamy tomato based curry sauce, with a much debated origin .
preheat the oven to overhead grill
Peel and finely chop the ginger and garlic.
Juice the lemon.
Mix together the ingredients for the marinade with half the salt and pepper.
Score the chicken thighs across the meat, add to the marinade and leave to rest for 20 minutes.
lay the meat on a large roasting tray, leaving as much space as possible between pieces.
Grill the meat on high until the skin and marinade has browned nicely, change the oven setting to 190*
and continue to bake.
Peel and finely dice the onion, ginger and garlic, keep seperate.
Pick the coriander leaves and finely chop the stalk, keep seperate.
Heat the oil on a low heat in a saucepan, add the onion and a pinch of the salt and gently cook while stirring for 2-3 minutes.
Add the garlic, ginger and coriander stalk and continue cooking until the onion has become translucent.
Add the dried spices and stir,add the tomatoes.
Reduce until thick, add the yogurt half at a time, stirring between each addition to absorb.
Add the chicken stock, bring to the boil, adjust the seasoning to taste.
Pour the sauce over the chicken thighs and bake until the chickens juices run clear.
Stir to incorporate the juices and sprinkle with he coriander leaves to serve.
«The proteins for this dish could be substituted for paneer or prawns or even a whole seabass or bream»