Kashmiri Murgh

INGREDIENTS:

4 teaspoons Kashmiri massala paste,
4 tsp Tomato sauce or ketchup,
1 tsp Worcestershire Sauce,
1 tsp five-spice powder,
Salt to taste,
1 tsp of Sugar,
8 Chicken joints, skinned but not boned,
3 tsp Vegetable oil,
1 fresh piece of Ginger.finely shredded,
4 cloves Garlic, finely crushed
Juice of 1 Lemon,
a few Coriander leaves, finely chopped.

METHOD

1. Prepare Marinade
Mix tohether the kashmiri massala, tomato sauce or ketchup, Worcestershire sauce, five-spice powder and sugar. Allow to rest in a warm place until the sugar has dissolved.

2. Rub the chicken pieces with the marinade and allow to rest for a further 2 hours, or overnight if possible.

3. Heat the oil in a frying pan and fry half the ginger and all the garlic until golden brown. Add the chicken pieces, and fry without overlapping until both sides are sealed. Cover and cook until the chicken is nearly tender and the gravy clings with the oil separating.

4. Sprinkle the chicken with the lemon juice, remaining ginger and coriander leaves. Mix well, reheat and serve hot.