Handi Murgh made with thighs or drumsticks this is based on 4 so its easy to adjust
4 thighs
1 tbls of ghee or clarified butter
4 cloves of garlic chopped
2" piece of ginger grated
2 tbls curry paste ( add veg oil to make paste)
1 tbls tom purree
8oz finely chopped onion
5oz chopped toms
1 tsp dried mint
1tbls chopped fresh coriander.
Heat the ghee in a pan, add the garlic fry for 1 min, add the ginger fry for 1 min, add C/paste and tom puree and fry till it sizzles, add the onion and fry for about 5 mins, add just enough chicken stock to make a gravy not soup, stir well to free off any stuck bits, add the chicken when the gravy is bubbling reduce heat and simmer for 20 mins turning a few times, add toms,mint, coriander, simmer for 10 mins.Season
This is really a standard gravy you can add steamed left over turkey or chicken cubes when you reach the gravy stage but only simmer for five mins before moveing on to add the toms ect, you can add chillies and black pepper to increase the heat.
Lemon juice, a bit of brown sugar and some cooked lentils with some of the lentil water to make dhansak.