Chicken Rogan Josh

Rogan josh is a type of Indian curry distinguished by its thick, flavorful red sauce and tender meat, usually mutton or lamb. Rogan Josh has its roots in Persia. "Rogan" in Persian means clarified butter, while "Josh" stands for cooking meat at high heat. I am using boneless, skinned chicken thighs so the dinner will be on the table in half an hour. Serve with rice or naan--perfect for weeknights!

1 Brown onion, finely diced
500-600 g Boneless and skinned chicken thighs, cut into bite-sized pieces
1/2 tsp Kala namak black salt or sea salt
2 tbsp Ghee
3-4 Garlic cloves, finely chopped
1 Thumb-size piece fresh root ginger, peeled and finely grated
1/2 tbsp Coriander powder
1/2 tbsp Cumin powder
1 tsp Cardamom powder
1 tsp Garam masala
1 tsp Fennel, crushed
1 tbsp Kashmiri chilli powder
1/4 tsp Cinnamon powder
1/4 tsp Cloves powder
120 ml Chicken stock
100 ml Tomato passata
1 tbsp Chopped coriander, to garnish
Chillies, to garnish

Peel and finely chop the onion. Chop the chicken into bite sized pieces, place in a bowl and season with kala namak. Set aside.
Heat the ghee in a large heavy-based pan, then fry the onion, stirring every now and then, until it is golden and soft. Add the garlic and ginger, then fry for a few more minutes.
Tip in all the spices into the pan and saute for a few minutes until fragrant. Add in chicken and cook for a couple of minutes on one side, turn and cook for another couple of minutes.
Pour in tomato passata and stir well. Now pour in chicken stock. Stir to mix, turn down the heat to medium and cook, uncovered, for 20 minutes until sauce has thickened and chicken cooked through. Serve scattered with coriander and chillies.