8chicken thighscan do skin or no skin, I alternate
Salt and pepper
Preheat the oven to 200C (for a fan oven).
Heat the oil in the pan over a low head and add the onion. Sweat down until soft (usually takes 3-5 minutes).
Add in the garlic, ginger and chilli and cook on a low heat for a further 3-5 minutes - until the garlic goes golden and before it turns brown.
Add in the butter, the harissa and the spices (garam masala and turmeric) and stir until it forms a thick paste. Add in the chicken and try and coat it in the sauce as much as possible (without flinging it all over the kitchen - which I do regularly).
Once the chicken is coated, add in the tomato puree, chicken stock and cream. Cover the pan with a lid and put in the oven for 45 minutes.
Once out of the oven, return to the stove over a medium heat to evaporate off some of the water (usually for the time it takes for my rice to cook - about 10 mins).
Add in the sugar to taste and stir. It should taste sweet and creamy. I sometimes add in black pepper here if I think it's needed. Once cooked sprinkle some chopped fresh coriander on top.
Serve with rice, paratha/naan and a good dollop of natural yoghurt on the side.
If you want to make the yoghurt fancy, add the juice of one lime, a handful of chopped coriander and salt to 250g of natural yoghurt.