Chicken rogan josh recipe
 A rich and aromatic chicken rogan josh packed full of spicy flavours. Serve with freshly cooked rice and cooling yoghurt. Each serving provides 361 kcal, 37g protein, 13.5g carbohydrates (of which 8g sugars), 16g fat (of which 4g saturates), 6g fibre and 0.7g salt. 1 tbsp sunflower oil8 chicken thighs, skin on, bone in1 brown onion, chopped2 tbsp grated garlic2 tbsp grated fresh root ginger2 tsp ground cinnamon½ tsp crushed cardamom seeds2 tsp chilli powder1 tbsp ground cumin1 tbsp ground coriander2 tsp turmeric1 tbsp garam masala2 tbsp mild curry powder400g tin chopped tomatoes4 tbsp tomato puréelarge handful fresh coriander (leaves and stalks), choppedsalt 1 tbsp sunflower oil 8 chicken thighs, skin on, bone in 1 brown onion, chopped 2 tbsp grated garlic 2 tbsp grated fresh root ginger 2 tsp ground cinnamon ½ tsp crushed cardamom seeds 2 tsp chilli powder 1 tbsp ground cumin 1 tbsp ground coriander 2 tsp turmeric 1 tbsp garam masala 2 tbsp mild curry powder 400g tin chopped tomatoes 4 tbsp tomato purée large handful fresh coriander (leaves and stalks), chopped salt Method Heat the oil in a wide, non-stick saucepan over a high heat. Add the chicken, skin-side down, and brown gently for 5–6 minutes. Turn the chicken over and cook for 4–5 minutes until sealed. Transfer to a plate.Add the onion to the pan and cook over a medium heat for 10 minutes or until softened. Stir in the garlic, ginger, cinnamon, cardamom, chilli powder, cumin, ground coriander, turmeric, garam masala and curry powder. Stir and cook for 2 minutes.Add the tomatoes and tomato purée and cook for 8–10 minutes. Stir in the chicken with 200ml/7fl oz water and mix well. Season well with salt, cover and cook gently for 35–40 minutes or until cooked through and the sauce is thick. Remove from the heat.Stir in the chopped coriander and serve with the pilau rice and yoghurt. Heat the oil in a wide, non-stick saucepan over a high heat. Add the chicken, skin-side down, and brown gently for 5–6 minutes. Turn the chicken over and cook for 4–5 minutes until sealed. Transfer to a plate. Heat the oil in a wide, non-stick saucepan over a high heat. Add the chicken, skin-side down, and brown gently for 5–6 minutes. Turn the chicken over and cook for 4–5 minutes until sealed. Transfer to a plate. Add the onion to the pan and cook over a medium heat for 10 minutes or until softened. Stir in the garlic, ginger, cinnamon, cardamom, chilli powder, cumin, ground coriander, turmeric, garam masala and curry powder. Stir and cook for 2 minutes. Add the onion to the pan and cook over a medium heat for 10 minutes or until softened. Stir in the garlic, ginger, cinnamon, cardamom, chilli powder, cumin, ground coriander, turmeric, garam masala and curry powder. Stir and cook for 2 minutes. Add the tomatoes and tomato purée and cook for 8–10 minutes. Stir in the chicken with 200ml/7fl oz water and mix well. Season well with salt, cover and cook gently for 35–40 minutes or until cooked through and the sauce is thick. Remove from the heat. Add the tomatoes and tomato purée and cook for 8–10 minutes. Stir in the chicken with 200ml/7fl oz water and mix well. Season well with salt, cover and cook gently for 35–40 minutes or until cooked through and the sauce is thick. Remove from the heat. Stir in the chopped coriander and serve with the pilau rice and yoghurt. Stir in the chopped coriander and serve with the pilau rice and yoghurt.