KEBABEH DEGEE MORGH Chicken Kebab

❚ 1 cup (250 ml) sunflower oil

❚ 2 1/4 lb (1 kg) chicken thighs and drumsticks, bones in, skin removed

❚ 2 ripe tomatoes, puréed in a blender

❚ 1 tsp coriander seeds, crushed in a spice grinder or mortar and pestle

❚ 1 tsp cumin seeds, crushed in a spice grinder or mortar and pestle

❚ 1 tsp fenugreek seeds, crushed in a spice grinder or mortar and pestle

❚ 1 tsp nigella seeds

❚ 2 tsp grated fresh ginger

❚ 2 tsp grated garlic

❚ 2 moderately hot fresh red chilies, thinly sliced

❚ 1/2 cup (4 1/2 oz/130 g) plain yogurt

❚ 1 naan flatbread

❚ Fresh long green chili, halved lengthways, and lime wedges, to serve

❚ Salt

1. Heat the oil in a large wok over high heat. When the oil is hot, carefully place the chicken in the pan and cook, turning occasionally for 10 minutes, or until golden brown. Add the tomatoes, along with 1 tablespoon salt, the crushed spices, nigella seeds, ginger, garlic, sliced chilies and yogurt. Mix to coat the chicken and combine, then reduce the heat to medium.

2. cook for 15 minutes, or until the chicken is cooked through and no longer pink inside when cut and a thickened sauce has formed. Serve the chicken and sauce over naan flatbread with green chili and lime wedges.

Serves: 4