Cook rice according to package instructions. Approx. 15min.

Meanwhile: Melt half the butter in a large pan set over a medium heat and brown the (skinless) thighs for 2 minutes on each side. Remove and set aside.

Meanwhile: dice onion and prepare the spices

Turn the heat down a little, add the remaining butter to the same pan and soften the diced onions with the chilli flakes and ginger, until just beginning to colour. Approx. 5 minutes.

Stir in the ground cumin, coriander and garam masala and fry for 1 minute stirring all the time.

Pour in the chopped tomatoes and add the vinegar and sugar. Bring to a boil and cook uncovered for 5 minutes before returning the chicken pieces to the pan.

Simmer uncovered for about 20 minutes until the chicken is tender and juices run clear. Season to taste and server with rice.