- garlic 1
- green chillies long and short, 3 or 4 of each, depending on how hot you like it (see tips), deseeded
- chicken drumsticks and thighs 1kg
- garlic 8 cloves, crushed
- lemons 2–3, to give about 50ml juice
- turmeric 2 tbsp
- cumin seeds 1 tbsp
- onions 2, chopped
- coriander seeds 2 tbsp, crushed
- black pepper 2 tbsp
- curry leaves 2 sprigs
- fresh coriander a small bunch, leaves only
- mustard seeds 2 tsp
- channa dal 1 tbsp (optional)
- curry leaves a sprig
- turmeric 1 tbsp
- asafoetida a pinch (see tips)
- cashew nuts 50g
- basmati rice 250g, cooked
Purée the deseeded chillies in a blender or food processor – add a bit of water or oil if they won’t whizz up properly. Puréeing will bring out the maximum heat so don’t breathe in as you take the lid off! Put the chicken in a bowl and chuck in the garlic, chilli, lemon juice and turmeric. Squish it through the chicken with your hands to coat, then leave it to sit while you do the next bit.
Fry the cumin seeds in a little oil for a few seconds, then tip in the onion and fry gently until soft. Stir in the crushed coriander, then add the black pepper and curry leaves.
Add the chicken pieces to the pan and coat thoroughly. Cook for 40 minutes on a low heat, turning the pieces occasionally until they are browned and cooked through.
Meanwhile, fry the mustard seeds and channa dal (if using) in 2 tbsp oil for 30 seconds or so, then add the curry leaves, turmeric, asafoetida and cashew nuts and fry briefly. Stir in the rice and cook, stirring, until it is heated through. Season with salt. Serve the chicken with the rice, spooning the sauce over the chicken, and top with coriander leaves.