Mohammed Monchab Ali Executive Chef and Senior Partner Bengal Dynasty, Shotton, Deeside, Flintshire, Wales Chicken Bondhuk with chili and coriander garnish Serves 4 Ingredients 4 large chicken breasts 1 large onion 4 cloves 1 large garlic clove 4 bay leaves 2 ins cinnamon 4 cardamom pods 60gm ghee (clarified butter) 1 tsp garam masala 1 tsp turmeric powder 1 tsp cumin powder 1 tsp chili powder 3 tbsp vegetable oil 4 peeled plum tomatoes 1 tbsp ginger & garlic purée 2 tsp salt 2 tbsp malt vinegar 1 tbsp olive oil 6 green chillies, sliced and seeded 1 small bunch fresh coriander Method Marinade Cut chicken breasts diagonally into long strips. Wash, drain and leave in bowl with vinegar, olive oil and a dash of salt for 20 minutes. Sauce Mix garam masala, turmeric, cumin powder, chili powder. Fry chicken strips in ghee and vegetable oil until golden brown, then remove chicken and drain most of the oil. Finely chop the onion then fry this with garlic and ginger purée until golden, being careful not to let it burn. Add tomatoes and cook for five minutes. Then add bay leaf, cardamom, cinnamon, cloves, peeled and halved garlic clove and salt. Add chicken pieces and mixed spices. Cover and cook until chicken is tender, adding hot water if pan becomes too dry. Serve garnished with green chillies and coriander.