- 250g boneless chicken, cubed
- 2 onions, minced
- 1 tomato, pureed
- 1 tbsp of tomato paste or sauce
- 1 tbsp of butter, ghee, or oil
- 1 tsp of minced garlic
- 1 tsp of minced ginger
- 2 tsp of coriander powder
- 1 tsp of chilli powder (use Kashmiri chilli powder for better results)
- 1 tsp of garam masala or chicken masala
- 1 large pinch of kasuri methi / dried fenugreek leaves
- 1 cup of milk
- 3 tbsp of cream or pureed cashew paste (soak and grind cashew nuts)
- 1-2 tsp salt (adjust to taste)
- ¼ tsp of turmeric powder
- 1 small bunch of coriander leaves / cilantro, for ganish
Heat the butter and add the minced onions. Fry until golden brown.
Add the ginger, garlic, coriander, chilli powder, turmeric, and salt. Fry for a minute until fragrant.
Add the pureed tomato and tomato paste and cook for 3-4 mins until the mixture bubbles uniformly.
Throw in the kasuri methi, milk, and the cubed chicken. Cook covered for 8-10 mins until the chicken is soft. The chicken will let out more water, just check once or twice in between and give the curry a stir. Keep the heat to a simmer.
When the chicken is cooked soft, open the lid and cook for a further minute or two. If the gravy is too thick, add some water at this stage.
When done, add the garam masala or chicken masala and the cream or cashew paste. Give it a good stir, but don’t boil.
Adjust salt, garnish with the coriander leaves, and remove from the heat.
Serve hot with naan bread or basmati rice.
- 200g plain flour
- 1 tsp sugar
- 1 tsp fresh yeast
- 150 ml warm water
- 1 tbsp ghee (note: use vegetable oil or butter if you prefer vegetarian)
- 1 tsp salt
- 50 g unsalted butter
- 1 tsp cumin seeds (optional)
Mix the sugar and yeast with the warm water and rest for about 10 minutes.
Place the flour in a large mixing bowl and add the yeast mixture or the water.
Add the ghee (or oil/butter) and salt and mix well. Add some extra water or flour as required. Tip: for a nice variation, add garlic, finely chopped coriander leaves, and sultanas to the dough.
Knead for about 5 minutes on a smooth working surface until you have a smooth dough. Place the dough back in the bowl, cover, and leave to rise for 1-1.5 hours in a warm place. To finish off the bread, begin by preheating the oven grill for some 10 minutes until it is hot. Knead the dough for another 2 minutes and either divide into 4-6 equal portions, or keep in one piece. In any case, roll out to a thickness of about 1 cm (0.5 in). Lace the dough on a suitable greased oven plate and grill for 7-10 minutes, turning once or twice. Each time, brush the surface of the bread with some butter and sprinkle some cumin seeds over the bread. Serve warm.