Easy Indian food is the perfect crowd pleaser for weekend family meals.
If the chicken thighs are not skinless, pull the skin off using kitchen paper. Melt half the butter in a large casserole set over a medium heat and brown the thighs for one minute on each side. Remove and set aside.
Turn the heat down a little, add the remaining butter to the same pan and soften the diced onions for 10 minutes with the chilli flakes and ginger, until just beginning to colour. Stir in the ground cumin and garam masala and fry for 1 minute stirring all the time.
Pour in the passata and add the vinegar and sugar. Bring to a boil and cook uncovered for 10 minutes before returning the chicken pieces to the pan. Simmer uncovered for about 20 minutes until the chicken is tender and cooked through with no pink showing, and the tomatoes have cooked down to a sweet and tangy sauce. Sprinkle with chopped coriander and serve with cumin-spiced rice.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.