Indian Chicken Thigh Gratin

Prep everything first: chop the aromatics, measure the tomato and cream elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken thigh. Fry until deeply crisp and golden, then drain on paper and season straight away.

Stir in the ginger-garlic paste and the rest of the tomato and cream flavours, letting them cook out for a minute until fragrant.

Add the red onion along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped curry leaves and serve while hot.