CHICKEN DOPIAZA CURRY

• 3 chicken breasts chopped into bitesized chunks

• 8 medium onions

• 8 small potatoes

• 100ml vegetable oil

• ½ cup full fat yogurt

• 2-4 garlic cloves

• 2 tablespoons ginger grated

• 2 whole red chillies (or to taste)

• 1 tsp chilli powder (or to taste)

• 2 tomatoes chopped

• 1 tablespoon butter

• Salt

• ½ teaspoon turmeric

• 1.5 teaspoon garam masala

• 12 cloves

• 1.5 teaspoons peppercorns

• 6 cardamon pods

• Cinnamon stick

• 2 bay leaves

1. Heat a big pan on hob that can also go in the oven

2. Heat the oil

3. Chop 3 onions, diced

4. Chop 2 onion into wedges set aside

5. Grate 4 onions and squeeze out the juice and set aside

6. Put the cloves, peppercorns and crushed cardamom pods into a linen tea bag

7. Slowly fry the diced onions until a deep brown colour, adding the bay leaves and cinnamon stick, and spice bag – this can take 30 minutes – then remove the onions from the pan – leave the spices and as much oil as you can

8. Meanwhile peel the potatoes and chop the chicken, and mix the chilli powder with a little water

9. Heat the oven to 150c

10. Add the whole chillies, garlic and ginger to the pan

11. Add the chicken, chilli powder, turmeric, potatoes and tomatoes

12. Lastly add the yogurt and butter, and the fried onions

13. Cook for 10-12 minutes, add a little water if it sticks

14. Add the onion wedges and onion juice and salt, stir to mix in for a few minutes

15. Add to the oven and cook for 25-40 minutes until the chicken and potatoes are cooked

16. Add the garam masala before serving