CooklyBookly: Chilli Chicken

In a large fry pan or wok heat 2 tbsps of oil
Add the Cumin seeds to the oil
When you can smell the aromas add the bay cardamom and cinnamon stick
Again when you can smell the aromatics add your ginger and garlic, keep over a low heat so not to burn
Add chopped green chillies
When softened add your pureed tomatoes
Leave this to simmer and if serving with rice now is the time to get that on the go
Add your chilli powder to taste, remember we can always add more but not take any out
Also add your Kashmiri mirch, turmeric and fenugreek
Simmer for approx. 5 mins you will see the colour change and it will start to thicken.
Now add the chicken thighs and cook through
Whilst they are cooking away, now to use the onions, you thought I forgot about them didn't you, these are used as a lovely *side dish, add some malt vinegar chilli powder, cumin seeds and chopped coriander in a bowl and mix cover and fridge until needed,
When thicken is cooked through serve with your now cooked fluffy rice a flourish of chopped coriander and the lush onion pickle on the side. serve with a squeeze of lime if you wish
onions will keep a few days in the fridge and to be honest get better the longer left, fabulous on burgers and a cheese toastie
Paneer can also be used in the gravy so you will have vegan version

Chilli Chicken