Methi Chicken with Apple, Chilli and Walnut Chutney

jamesmartinchef.co.uk

Andrew Jennings

Home cook

subheading: Methi Chicken:

4 tbsp vegetable oil

2 onions, thinly sliced into half moons

2.5-cm piece of cassia bark

2 green cardamom pods

1 clove

1 Indian bay leaf (tej patta)

2 dried red chillies

1kg boneless skinless chicken thighs

5 to 6-cm piece of fresh ginger, grated

3 garlic cloves, crushed

1 tsp ground turmeric

1 tbsp ground coriander

200 g full-fat Greek-style yoghurt

1 tsp dried fenugreek leaves (kasur methi)

1 tsp each salt and chilli powder

4 tbsp tomato purée

½ tsp sugar

subheading: To garnish:

4 tbsp double cream (do add if you can!)

handful of fresh coriander leaves

subheading: Apple, chilli and walnut chutney:

2 tbsp ghee or unsalted butter

2.5-cm piece of cinnamon stick

¼ tsp fennel seeds

1 clove

2 dried red chillies

1 green cardamom pod, crushed open

6 tart apples, peeled, cored and thinly sliced

¼ tsp cayenne pepper

80ml orange juice

110g soft brown sugar

40g walnuts, toasted and roughly chopped

Note: Ingredients may have been altered from the original.

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