Method
- 1
If using a traditional tagine, prepare it according to the manufacturer's instructions. Lightly coat the base with the olive oil.
- 2
Add the sliced onion to the base, followed by the diced chicken, crushed garlic, green chilli and ginger paste.
- 3
Add the salt, cumin and coriander, turmeric, chilli powder and paprika. Mix everything together well so the chicken is evenly coated in the spices.
- 4
Layer all the vegetables over the chicken. Pour over the passata, then sprinkle over the pav bhaji masala.
- 5
Cover the tagine and place over a very low heat. Allow everything to cook slowly, releasing its natural juices and creating a rich sauce.
- 6
Meanwhile, soak the saffron strands in a small amount of ice cold water. Leave to infuse until the water develops a rich golden colour, then pour the saffron water into the tagine.
- 7
Continue cooking slowly until the chicken is completely cooked through and the potatoes and vegetables are beautifully tender. Gently mix occasionally if needed, taking care not to break up the vegetables.
- 8
Serve hot, spooning the spiced juices from the bottom of the tagine over each portion.
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