Ingredients required
- 2 medium onions finely chopped
- 5-6 garlic cloves crushed
- 2 inch ginger piece chopped
- 2 green chilies finely chopped
- 1 can crushed tomatoes
- 1 tsp red chili powder
- 1 tsp garam masala
- salt to taste
- 1 litre half & half cream
- 3 lbs boneless chicken thighs cut in one inch pieces
- 1 tsp dried fenugreek
- 3 tbls vegetable oil
- 1 tsp cumin seeds
- handful of fresh coriander chopped
- In a heavy bottom sauce pan, put 2 table spoons of vegetable oil.
- Add crushed cumin seeds and fry for 2 minutes.
- Add chopped onions and fry on medium heat for about 10 minutes.
- Add in garlic, ginger root and one of the cut up green chilies.
- After onions have turned golden brown, mix in the can of crushed tomatoes.
- Cook for about 10 minutes stirring often.
- Add chili powder, garam masala and salt.
- After about 5 minutes, add in half and half cream.
- Stir.
- Once mixture is close to boiling, turn stove really low and cook for ½ - ¾ hour.
- In a non-stick pan, put 1table spoon vegetable oil and add the chicken pieces.
- Cook on medium heat for about 15 minutes, stirring often.
- When chicken is done, add little salt, one green chili and driefenugreekek
- Cook for another 2 minutes while stirring.
- Add chicken to the above mixture.
- Cook for another 10 minutes.
- Before serving, add in the green coriander. Serve with rice or
