Ingredients
1 whole chicken chopped in pieces or 4-6 chicken breasts or 8 chicken thighs
1 Onion chopped
3 tomatoes chopped
6 cloves of garlic
3 tablespoons of grated ginger
2 green chilis finely chopped
1.5 mug of chicken stock (fresh or cube)
1.5 tsp Turmeric powder
1.5 tsp Garam masala
3 tsp of Coriander/Cumin powder
.5 tsp of chilli powder
1 large knob of butter + 3 tsp oil
DRY WHOLE SPICES
3 cloves
3 cardamon pods
1 stick cinnamon
1 tsp cumin seeds
1 tsp fennel seeds
1 tbsp of dried fenugreek leaves (rubbed to a fine powder)
1.5 tsp of Himalayan salt
Warm chicken stock in separate pot
Dry fry in a hot pan the cloves, cardamon, cinnamon, cumin seeds, fennel for 1 min
reduce heat
add the oil and butter
add the garlic, ginger and green chilli, stir and fry for 1-2 mins, don't let the garlic burn
add the onions, brown - 10 mins
add the tomatoes - cook for another 10 mins - stir regularly
Add the dry powder spices and Fenugreek, toss and stir.
add the tomatoes puree - stir and cook for 10-20 mins until paste like. Add stock if it sticks. keep on cooking for the 20 mins
Add the chicken and toss, stir
Coat the chicken. Add the stock. Turn the heat up to a medium heat.
Add salt to taste
Reduce heat and cook for 30 minutes. Check to make sure it's not sticking.
Garnish with Coriander and a good squeeze of lemon. Add a knob of butter for an extra treat.
EAT!