Chicken Curry

Name: Chicken Curry
Ingredients: 1 whole chicken, about 2kg; 2 tsp tandoori blend powder; 1 tsp Kashmiri chilli powder; 1 tsp toasted ground coriander; 1 tsp toasted ground cumin; 1 tsp ground turmeric; 1 tsp ground fennel seeds; 75g natural (plain) yoghurt; 2 onions, thinly sliced; 4 garlic cloves, thinly sliced; 3 tbsp ghee or neutral oil; 2 tsp garam masala; 1 tsp ground cumin; ½ teaspoon ground ginger; 1 cinnamon stick; 2 black cardamom pods, cracked; 6 green cardamom pods, cracked; 2 cloves; 4 whole dried Kashmiri chillies; 2 bay leaves; 2 tbsp tamarind paste; 2 tbsp tomato purée (paste); 3 tomatoes, cut into wedges; Salt and freshly ground black pepper; 1–2 green chillies, thinly sliced; 1 tsp garam masala

By Big Green Egg

A Bengali curry from the new Big Green Egg Feasts cookbook by the legendary Tim Hayward, which celebrates and elevates the experience of communal eating

Curry
Family