Ingredients
- 75 g butter or ghee
- 1 onion peeled and chopped
- 2 plump cloves garlic peeled and chopped
- 2 green chillies seeded and chopped
- 1/4 tsp ground turmeric
- 1/4 tsp ground fenugreek or nigella seeds if not available
- 2 black cardamom pods
- 2 pieces cinnamon
- 1/4 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp garam masala
- 100 g tomatoes chopped
- 400 g chicken breasts skinned and chopped
- 2 tsps peeled and grated fresh ginger
- 25 g coriander leaves washed and chopped
Servings:
Instructions
- Heat the butter in a deep saucepan or medium sized wok. Add the onions, garlic, chillies, turmeric, fenugreek, cardamons and cinnamon and fry for 5 minutes.
- Add the salt, cumin, ground coriander and garam masala and stir for a few seconds. Add the tomatoes and cook until it begins to thicken, then add the chicken and cook for 3 minutes before adding 250ml of just boiled water.
- Simmer for 6 minutes until the sauce has reduced and is reddish brown in colour. Stir in the root ginger and sprinkle over the coriander.
- Serve hot with naan bread or plain basmati rice.
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