Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 2 lb 10 oz chicken, cut into curry pieces
• 5 onions, thinly sliced
• 2 tomatoes, finely chopped
• 8 garlic cloves, chopped
• 1 tbsp ginger paste
• vegetable oil (1/4 cup)
• 2 tsp cumin seeds
• 3 tsp coriander seeds
• 1 tsp turmeric powder
• 1 tsp chilli powder
• 2 green chillies, slit
• yogurt (1 cup), whisked
• cream (3/4 cup)
• 3 tsp dried fenugreek leaves (kasuri methi)
• 1 tsp garam masala
• 2 tsp fine salt

Method

1. Pound the cumin and coriander seeds coarsely in a mortar, or pulse briefly in a spice grinder.
2. Heat the oil in a heavy handi or casserole over a medium heat. Fry the sliced onions for 12-15 minutes, stirring often, until deep golden brown.
3. Add the garlic and ginger paste and cook for 1 minute. Add the tomatoes and cook for 5-6 minutes until they break down and the oil separates at the edges.
4. Add the pounded seeds, turmeric, chilli powder and green chillies and stir for 30 seconds.
5. Add the chicken and salt, turn up the heat and sear for 5-6 minutes until the pieces are coated in the masala and lightly browned.
6. Lower the heat, stir in the whisked yogurt a spoonful at a time so it does not split, then cover and simmer for 20 minutes until the chicken is tender.
7. Stir in the cream, crush the dried fenugreek between your palms over the pot, and add the garam masala. Simmer for 2-3 minutes more.
8. Rest for 5 minutes and serve with naan or steamed rice.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).