Ditch the takeaway menus and take a little adventure with this fresh and spice-packed rogan josh! This tantalising curry will certainly awaken your taste buds.
Add half of the ghee or oil and the chicken to a hot frying pan and cook until the chicken is brown.
Put the garlic cloves, ginger and 4 tbsp water in a blender and blitz into a smooth paste.
Heat a large, deep pan on a medium heat and add the remaining ghee or oil and onions. Fry the onions until soft, then add the cardamom, bay leaves and cinnamon. Fry for around 30 seconds, giving it a good stir.
Add the garlic and ginger paste to the large deep pan and cook out the garlic for another minute.
Add the rest of the spices and the tomato purée. Cook for another minute.
Add the chicken to the deep pan mixture and stir well so that the sauce coats the chicken. Add the yoghurt, chopped tomatoes and chicken stock, then stir.
Put a lid on the pan and simmer for about 50 minutes. Take the lid off and turn up the heat if the sauce has too much liquid
Add the Tenderstem® for the final 2 minutes of cooking.
Serve with pilau rice and naan bread. Garnish with red chilli.