Ashana Sinha
Take 100g tomatoes, 2 tbsp tomato puree, 4 tbsp oil, 3 dried red chillies, 300g onions, 1 tsp fennel seeds,½ tsp black pepper,1 tsp garam masala, salt, chopped fresh coriander,6 garlic cloves,2.5cm ginger, 2 tsp Kashmiri chilli powder, ½ tsp turmeric, 1 tsp cumin, 1 tbsp coriander,2 tbsp yoghurt and 750g chicken.
To make the marinade, blend the garlic, ginger and a splash of water to a smooth paste in a food processor or blender.
To make the bhuna, blend the tomatoes and tomato puree to a smooth paste in a food processor or blender, then set aside.
Heat the oil in a non-stick kadhai over medium heat. Add the chillies, fry for a few minutes then add the onions.
Add the blended tomato paste, stir and fry for 5 minutes. Add the chicken with its marinade of spices and cook for 5-7 minutes.
Add the pepper and garam masala and garnish it with some coriander and serve!