Step 1

Remove the bone from the thighs* by flipping them skin side down and cutting around the bone until it pulls away. Cut each thigh into four even-sized pieces.

Step 2

For the paste, put all the ingredients, including the water the nuts have soaked in, into a blender and blitz to a paste.

Step 3

Heat a large, deep-sided frying pan over medium–high heat, then add the chicken pieces, skin side down, to the dry pan (the fat will render out) and season with salt. Cook until golden (about 5-8 minutes), then remove from the pan (you only need to sear one side).

Step 4

Add the oil, cumin and curry leaves to the pan and fry for about 2 minutes until the leaves turn bright green. Add the onion, ginger and butter and cook for about 4 minutes to soften. Add the cinnamon, stir through and return the chicken to the pan. Add the paste and stir to coat the chicken.

Step 5

Cover and cook over medium heat for 10 minutes, then add the stock or water and stir. Cook for about 20 minutes, partially covered, until the chicken is cooked. Serve with rice.