Methi chicken with lentils and coriander

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. Fry the onion rings in 1 tablespoon of oil until golden, and set aside.

2. Put the 2 chopped onions, chilli, garlic and ginger in a blender with 3 tablespoons of water and purée. Heat 1 tablespoon of oil in a frying pan and fry the purée over a medium heat for about 10 minutes, stirring to stop it sticking. Stir in the turmeric.

3. Season the chicken and brown it in the rest of the oil in a flameproof casserole.

4. Dry-fry the fenugreek and cumin seeds in a small frying pan until they give off an aroma, about 45 seconds. Roughly crush them in a pestle and mortar and mix into the onion purée, then add to the chicken. Deglaze the frying pan with 500ml of water. Add this water to the chicken along with the lentils and stir well. Cover and transfer to the oven for 30 minutes. Check and, if it has become dry, add a little boiling water. Cook for a further 10 minutes, then turn the oven off.

5. Whisk the soya yogurt and mix into the chicken. Return the casserole to the oven and leave for 5 minutes. Serve in bowls, scattered with coriander leaves, onion rings and cashew nuts.

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