Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serve 4-6 people
- 1 kg chicken cut into bite sized pieces (I like to use pieces on the bone)
- 4 tbsps vegetable/ canola/ sunflower cooking oil
- 2 large onions sliced thin
- 2 large tomatoes diced
- 2 tbsps garlic paste
- 1 tbsp ginger paste
- 2 tsps coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 2 tsps garam masala powder
- Salt to taste
- 500 gms fresh, green fenugreek leaves, washed in chopped fine
- Heat the cooking oil in a heavy bottomed pan, on medium heat.
- When hot, add the onions. Sauté till the onions begin to turn a pale golden brown in color. Now remove from the oil with a slotted spoon and drain on paper towels. Turn off heat.
- Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once done, remove into a separate container.
- Now grind the tomatoes, garlic and ginger pastes together, in the food processor, into a smooth paste. Remove into a separate container and keep aside for later use.
- Heat the oil left over from frying the onions, again and add the onion paste. Sauté for 2-3 minutes.
- Now add the tomato paste and all the powered spices, including the garam masala. Mix well.
- Sauté the resulting masala (onion-tomato-spice mixture) unitl the oil begins to separate from it. This can take up to 10 minutes to happen.
- Now add the chicken pieces to the masala, season with salt to taste and stir to fully coat the chicken pieces with the masala. Sauté till the chicken is browned well.
- Now is the time to add the fenugreek leaves and stir well.
- Add 1/2 a cup of hot water to the pan, stir to mix well, simmer the heat and cover the pan. Cook till the chicken is tender. You will need to keep checking on the chicken as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
- When the chicken is cooked, serve with hot Chapatis (Indian flatbread), Naans (tandoor-baked Indian flatbread) or plain boiled rice.
Tip: Use a pressure cooker to cook this curry and it will be done in half the time it takes to cook in an open pot!