This recipe uses basic store cupboard spices and is so simple to prepare, simply pop it in the oven and you can relax while it cooks!
1 tsp cumin seeds
1 tbsp coriander seeds
6-8 cardamom pods
2 onions, finely chopped
2 tbsp butter
2 tbsp of sunflower oil
2 potatoes, peeled and quartered
2 green chillies, whole with a slit cut along the length
1 tsp turmeric
1 tsp chilli powder
¾ tsp salt
8 skinless chicken thighs, on the bone
150-200g plain yogurt
Preheat the oven to 200 degrees centigrade (180 degrees fan oven).
Add the spices to a frying pan and dry roast (with no oil) for a couple of minutes to release the flavour. Remove from the heat and crush in a pestle and mortar, or spice grinder if you have one. Leave to one side.
In the pan that you used to roast the spices, add the butter, sunflower oil and bay leaves and heat gently. When the butter has melted, add the chopped onions and cook for five to seven minutes until the onions start to soften up. Add the ginger garlic paste to the pan along with two whole green chillies, simply cut a slit along the side of each to allow the flavour to seep into the onions.
Add the roasted spice mix to the onions, along with the turmeric, chilli powder and salt, and mix thoroughly. Remove from the heat.
Place the potato chunks in a roasting tray. Make some slits in each chicken thigh and place them in the roasting tray, one thigh on top of each potato quarter. Add the plain yoghurt to the onion mixture and pour over the chicken, using your hands to rub it in and coat each chicken piece.
Cover the roasting tray with foil and cook in the oven for 30 minutes. After 30 minutes, remove the foil and cook for another 20 minutes or until the chicken has browned and everything is bubbling nicely.
Serve straight from the roasting dish with a sprinkling of fresh coriander leaves, bread or rice and a leafy green salad.