Kalonji Chicken

Directions

1. 1

   Put the marinade ingredients in a mixing bowl, mix well, cover and refrigerate for 1 hr or more

2. 2

   Remove the chicken from the fridge. Heat the oil in a large pan on a medium high heat, add the nigella seeds for 1 min, then add the onions and a pinch of salt. Sauté the onions until golden brown, approx 15 mins and then stir in the ginger, garlic and green chilli.

3. 3

   Sauté for a few mins then add the tomatoes. Sauté for about 6 mins, stirring regularly until the tomatoes have broken down and it starts to look like a rough paste and the oil is lapping at the edges of the pan.

4. 4

   Add the ground spices, stir for 30 seconds then add the chicken and marinade. Seal the chicken for approx 5 mins, stirring a couple of times, then continue to fry off the mixture for approx another 5 mins until the oil is lapping again.

5. 5

   Stir in the stock, cover and simmer on a medium low heat for 10 mins, remove the lid and simmer for another 6/7mins. Season to taste. Dress with fresh coriander and toasted kalonji. Turn off the heat, cover and rest for a few mins before serving.