Dhoongar Chicken

Smoked chicken

2 - 3 tbsp sunflower oil

450 - 700g (1 - 1 1/2lbs) chicken pieces without skin - could be thigh or breast

175g (6oz) onion, finely sliced - save the 1st layer for smoking at the end

250g (9oz) natural yoghurt

5 tbsp fresh tomato purée

15g (generous 1/2oz) tsp ginger paste, peel and purée

15g (generous 1/2oz) tsp garlic paste, peel and purée

1 bay leaf

1 black cardamom

5cm (2 inch) cinnamon stick

2 cloves

1/4 tsp turmeric powder

1/4 tsp coriander powder

1/4 - 1/3 tsp red chilli powder

1/2 tsp salt

For the Dhoongar Smoking:

wood charcoal

1 onion, peeled and halved, remove one layer and keep for smoking

1 tsp clarified butter (ghee)

2 cloves

1 tbsp fresh coriander leaves