900gchicken thigh, cubed;you could use chicken breast, but tends to dry out
3mediumonionsdiced
1.5tspginger finely diced
3garlic clovesfinely diced
1tspturmeric (haldi/arad)
1tbspcoriander powder
1tsp cumin powder
½tbspchilli powder; adjust to taste
1tbsppaprika powder
1tsptandoori powder
1tin of plum tomatoespureed
2tspkasuri methi (dried fenugreek leaves)
⅓tspgaram masala
salt; to taste
6whole bullet chillies (optional)
8cherry tomatoes; halved
½coriander leaves with stems
2tbspoil
Instructions
Saute the diced onions and 1tsp of kasuri methi in oil until the onions brown on the edges.
Add the diced garlic and ginger, fry for a minute, being mindful the garlic and ginger does not burn.
Add cubed chicken thighs, add a teaspoon of turmeric and salt to taste.
Cook until liquid evaporates and the oil separates.
Then add the following spices;cumin powder, coriander powder, chilli powder, paprika and tandoori masala.
Cook for a minute to cook off the raw spices.
Add the pureed tomato and cook until the oil separates.
Add chopped coriander including the stems, 1 teaspoon kasuri methi (dried fenugreek leaves) and garam masala to taste.Add cherry tomatoes and bullet chillies to garnish
Cook for a minute or so and then cover with a lid to allow the tomatoes and chillies to soften.