• 75 g (3 oz) butter
  • 3 large onions, thinly sliced
  • 2 teaspoons ground turmeric
  • 3 cm (1¼ inch) piece of fresh root ginger, finely chopped
  • 6 whole cloves
  • 1 cinnamon stick, halved
  • 3 garlic cloves, thinly sliced
  • 1.25 kg (2½ lb) oven-ready chicken, jointed into 10 pieces
  • salt and pepper

Melt 50 g (2 oz) of the butter in a frying pan on the hob and gently fry the onions for 8–10 minutes until softened and beginning to colour.

Drain the onions from the pan using a slotted spoon and put in a casserole dish. Melt the remaining butter in the pan and add the turmeric, ginger, cloves, cinnamon and garlic. Add the chicken pieces and turn in the spices over a gentle heat for 5 minutes.

Mix the chicken and their spices with the onions in the casserole dish. Seaon with salt and pepper. Cover with foil and place on the lower rack of the halogen oven.

Set the temperature to 200°C (392°F) and cook for 30 minutes or until the chicken is cooked through. Serve with pilau rice, naan bread and mango chutney.

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