INGREDIENTS
Marinade
1kg boneless chicken thighs or breast cut into cubes
½ cup plain yogurt
1 ½ tbsp. minced garlic
1 tbsp. minced ginger
2 tbsp. garam masala
1 tbsp. turmeric
1 tbsp. ground cumin
1 tbsp. red chili powder
1 tbsp. of salt
Sauce
2 tbsp. butter or veg oil
2 tbsp. ghee
1 large onion choped
1 ½ tbsp. minced garlic
1 tbsp. mince ginger
1 ½ tbsp. ground cumin
1 ½ tbsp. garam masala
1 tbsp. ground coriander
400g crushed tomato
1 tbsp. red chili (add more if you need it spicy)
1 ¼ tbsp. salt (or to taste)
1 cup of curd
1 tbsp. sugar
½ tbsp. fenugreek leaves (mahaduru)
INSTRUCTION
- Marinade the chicken with all of the ingredients for chicken marinade, let marinate for 30 to an hour ( or overnight if time allows)
- Heat the oil in a large skillet in medium high heat and when sizzling add chicken pieces in batches of 2 or 3 and fry until browned for only 3 minutes and set aside the chicken.
- Heat ghee in the same pan and fry the onions until they start to sweat (about 6 min).
- Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 minutes until fragrant, while stirring occasionally.
- Add crushed tomatoes, chili powder and salt. Let simmer for about 10 to 15 min, stirring occasionally until sauce thickens and become deep brown red color.
- Remove from heat, scoop into a blender and blend until smooth, you may need to add a couple of tbsp. of water to help blend.
- Pour the sauce back into the pan and stir the curd, sugar and crushed fenugreek leaves through the sauce.
- Add the chicken with juices back into the pan and cook for an additional 8 to 10 min until chicken is cooked through and the sauce is thick and bubbling.