For the chicken
600g boneless, skinless chicken thighs
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
1 tablespoon lemon juice

For the curry
2 tablespoons sunflower oil
2 onions, roughly chopped
4 cloves of garlic, minced
1″ piece fresh ginger, chopped
1/2 teaspoon salt
1/2 teaspoon garam masala
1/2 teaspoon black pepper
1/2 teaspoon Kashmiri chilli powder (or substitute 1/4 teaspoon cayenne powder)
fresh mint leaves, for garnish

Instructions

Put the chicken pieces into a bowl, with the garlic salt, pepper and lemon juice – stir until well-coated. Cover and leave to marinate while you make the curry.

Heat the oil in a plan, add the onions and cook over medium heat until golden. Then add the garlic and ginger and cook for a minute more. Stir in the salt and ground spices.

Add the marinated chicken and mix well, then cover and cook over medium heat for 10 minutes, or until the chicken is cooked through. Add the mint for garnish and serve. (This recipe serves two.)

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Recipe from Chetna’s 30 Minute Indian: Quick and Easy Everyday Meals by Chetna Makan.