Kashmiri Chicken with Ginger and Tomatoes

Preheat the oven to 150˚C.

Paste: Drain the juice from the tinned tomatoes and reserve. Put the tomatoes and all the remaining spice paste ingredients in a food processor and process until smooth.

To cook: Heat the oil in a wide ovenproof casserole or sauté pan. Season the chicken and brown on all sides then transfer to a plate. Add the spice paste to the pan and simmer gently for 5 minutes, stirring often, to cook out the raw spices. Add the reserved tomato juice, bay leaves and cinnamon.

Combine the cornflour and water to make a smooth paste and stir into the yoghurt, then add the stock. Gradually stir into the tomato mixture and season with salt and pepper. Add the drumsticks and any meat juices and turn to coat in the sauce. Cover with a piece of baking paper then cover with a lid and cook for 1¼ hours, turning the chicken halfway through cooking.

To serve: Scatter the chicken with sesame seeds and coriander and serve with warm flat-breads and hot rice. 

Cook’s tip: Adding cornflour to the yoghurt stabilises it and stops it curdling during cooking.