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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


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)


  • 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.

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