Ingredients:
· 2tbsp ghee
· 6-8 large tomatoes, roughly chopped
· 4-5 large green chillies
· 6-8 whole black peppercorns
· Salt, to taste
· 1 whole chicken, cut into 24 pieces, kept on the bone but skin removed
· 1tbsp unsalted butter
· 2-inch piece ginger, cut into thin strips
· Large handful coriander, leaves picked and finely chopped
· 2 limes, cut into wedges

Method:
Heat the ghee in a karahi or heavy-based pan over medium heat. Add the tomatoes and fry well for five to six minutes or, until soft and starting to break down, stirring occasionally. Add the whole green chillies, black peppercorns and a teaspoon of salt, and fry for two to three minutes until fragrant. Add the chicken and stir to coat well.

Cover with a lid and cook for 15-20 minutes then remove the lid and cook for further 20-25 minutes until thickened, most of the liquid has evaporated and the tomatoes are broken down and sticky. Season to taste and garnish with the butter, ginger, and coriander. Serve with lime wedges to squeeze over the top, and naan.