Oven Baked Mustard Chicken Curry
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  • 2-3 as a main dish
  • Ingredients
  • 4 tbsp Vegetable Oil
  • 1 Bay Leaf
  • 3 Green Cardamom pods
  • 2 ″ Cinnamon Stick
  • Small piece of Mace
  • 4 whole Cloves
  • 4 whole Black Peppercorns
  • 1 tsp Cumin Seeds
  • 2 Onions, finely chopped
  • 1 tsp Salt
  • 6 cloves Garlic, crushed
  • 1 ″ Ginger, grated
  • 2 Green Chilli – optional
  • 2 Tomatoes, chopped
  • 3 tbsp Chana Masala Powder
  • 1/2 tsp Turmeric
  • 2 cans Chickpeas, drained
  • Water
  • 1 tbsp Lemon Juice
  • Handful chopped Coriander leaves
  • Method
  • Heat the oil in a pan and add the whole Garam Masala (Bay, Black Pepper, Mace, Cloves, Cinnamon & Cardamom) and the cumin seeds. Cook for a few seconds until the cumin starts to pop
  • Add the onion & salt and stir well. Cook for a few minutes to get a little colour on the onions, but DONT BURN THE SPICES!
  • Add the ginger and garlic (plus the green chilli if you want additional heat) and stir well before adding the tomatoes and remaining spice powders
  • Stir and cook gently until the tomatoes have broken down fully into the sauce. By then, the sauce will be dry so ensure it doesn’t stick
  • Add the chickpeas and enough water to give a sauce with a good consistency
  • Bring to the boil and simmer for at least 15 minutes Stir in the lemon juice and coriander leaves, then serve



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