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Spices and herbs in kit:

Black cumin seeds cardamom seeds,garam masala contains (ground coriander, cumin, ginger, cassia, black pepper & cloves ), Chilli powder, Ginger powder, Bay leaves, whole cloves, black peppercorns, cinnamon stick.
Spices and herbs from around the world, ground and carefully blended in Norfolk

Essential additional ingredients (Shopping List):

• 2 medium onions
• 6 garlic cloves      
• 700 grams skinless boneless chicken thighs
• 250 grams of fresh or tinned chopped tomatoes
• 3 tbsp flavourless cooking oil
• 2 tsp fine sea salt
• 250 grams full fat yoghurt
• 2 heaped tbsp ground almonds   
• 1 tbsp fresh lemon juice

Step-by-step preparation and cooking instructions:

Preparation

Step 1: Finely chop the onions plus peel and crush the garlic.

Step 2: Cut chicken into 2.5cm/1 inch sized pieces

Step 3: Chop tomatoes roughly. (If fresh, carefully skin tomatoes by scoring an ‘X' on base, covering with boiling water for 20 seconds, cool under running cold water tap and peel.)

Step 4: Bring 50ml of water to a simmer

Cooking Instructions

Step 1: Heat the oil in a deep frying pan over a medium heat, empty in the contents of Bhaji Man Sachet 1 and fry for 2 minutes, gently stirring. Add in the chopped onions and continue to fry, stirring frequently,  until golden brown.

Step 2: Tip in the contents of Bhaji Man Sachet 2 along with the garlic, chicken pieces and salt. Mix well and cook uncovered for 10 minutes, stirring occasionally.

Step 3: Empty in the contents of Bhaji Man Sachet 3, the yoghurt, ground almonds, tomatoes and lemon juice and stir well over a low heat for 5 minutes. Pour  the hot water. Bring to a boil, turn down, cover with lid slightly ajar and simmer for 30 – 40 minutes. Check it regularly to ensure it is not drying out – if it is, add a little more hot water and cover completely with the lid.

Step 4: After 30 – 40 minutes the dish is ready, once the chicken is tender and a thick gravy has been formed (adding more hot water if needed). Taste and adjust the seasoning to suit.

It is best served with fluffy basmati rice, scattered with coriander leaves and my Bhaji Man Bombay Potatoes.

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