Step 1

Chop the chicken into large chunks and set to one side.1.6lb/750g chicken thighs

Step 2

Melt the ghee in a large, heavy pan over medium heat. Add the whole spices and cook for 1 minute until aromatic. (See note 3 if you aren't using whole spices)4 tbsp ghee/butter/oil1 cinnamon stick6 cardamon pods (lightly crushed)2 bay leaves

Step 3

Add the chopped onion and fry for 10 minutes until softened and starting to turn golden brown.1 onion - finely chopped

Step 4

Add the spices to the onion and stir to coat.2 tbsp paprika1 tbsp ground coriander1 tbsp ground cumin2 tsp turmeric powder1 tsp garam masala1 tsp ground fennel¼-½ tsp cayenne pepper

Step 5

Add the chopped garlic and grated ginger. Cook for another minute.4 garlic cloves - finely chopped1 tbsp grated ginger

Step 6

Pour in the chicken broth, tomato puree/passata then add the chopped chicken and salt.1 cup chicken broth/stock4 tbsp tomato puree/passatachopped chicken1 tsp salt

Step 7

Stir well to coat, then bring to a simmer.

Step 8

Cover the pan, reduce the heat to low and cook for 45 minutes until the chicken is cooked through and the sauce has thickened.

Step 9

Add in the yogurt then season with the additional garam masala and ground fennel.¼ cup natural yogurt¼ tsp garam masala¼ tsp ground fennel

Step 10

Cook for 2-3 more minutes and serve garnished with cilantro/fresh coriander.