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Drizzle the chicken with the 3 tbsp olive oil and sprinkle on the spices, salt and pepper. Massage into the meat and cover, leaving to marinate for at least a couple of hours or overnight.
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Grill the chicken until fully cooked but not dried out. Set aside.
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For the sauce begin by pureeing together the onions garlic and water.
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In a large saucepan heat the olive oil or ghee.
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Add the pureed onion mixture and cook over medium heat for a few minutes stirring constantly. Add all of the remaining ingredients.
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Simmer slowly for about 30-40 minutes.
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Add the chicken and simmer for an additional 10-15 minutes. (At this point you can also add canned rinsed chickpeas and vegetables like bell peppers, cauliflower, etc if you like)
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Serve with steamed jasmine rice and/or naan. Garnish with chopped toasted cashews or almonds if you like.