Curry can be prepared a day ahead; keep, covered, in refrigerator or freeze for 2 months. This recipe is not suitable to microwave.
10 dried curry leaves, crumbled
½ teaspoon black mustard seeds
1 medium onion, chopped
1 clove garlic, crushed
1 tablespoon grated fresh ginger
2 teaspoons curry powder
1 teaspoon tandoori mix
1 teaspoon ground cumin
½ teaspoon garam masala
1 teaspoon chilli powder
1 tablespoon lemon juice
¼ cup water
8 chicken thigh cutlets
Heat ghee in large frying pan, add leaves and seeds, stir over high heat for about 1 minute or until seeds begin to pop.
Stir in onion, garlic and ginger, stir over medium heat for about 3 minutes or until onion is soft.
Stir in curry powder, tandoori mix cumin, garam masala and chilli powder, stir over medium heat for further minute, stir in juice and water.
Cover, cook over low heat for about 50 minutes or until chicken is tender, turning chicken occasionally. Add a little extra water, if necessary, during cooking time.