In a large bowl add the marination ingredients to the chicken then mix until well combined before setting aside to marinate for at least 30 minutes
As the chicken is marinating heat up the oil in a pot before adding two finely diced onions and cook for 3-4 minutes on medium heat until golden brown and caramelised
Add the ginger paste and garlic then cook for 1-2 minutes
Add two finely diced tomatoes and cook for 3-4 minutes
Add the marinated chicken then cook for 4-5 minutes
Add the water then give it a quick stir before covering and cook for 15 minutes
As the chicken is cooking cut the remaining onion into squares and the tomatoes into chunks then add into the pan along with the green chilli before cooking for 3-4 minutes
Add the finely chopped coriander and dried fenugreek leaves then cook for 1-2 minutes
Serve immediately with chapatti and enjoy!
5 responses
Do you have a book I can buy please
Just made this and wow what an excellent recipe this is – of this was served to me in a restaurant I would not have complained. Superb
Thank you so much for your kind words! I am glad you enjoyed my recipe 🙂
Hi, on the Tomatoes and onion, what does 2+1 and 2+2 mean, is that 3 total onions and 4 total tomatoes?
Hi Amy,
In this recipe, I have added onions and tomatoes twice. Once in the beginning and once towards the end. If you prefer not to have the onion and tomato chunks left over in your curry then you can exclude them towards the ends. You can also take a look at the video. Hope that helps 🙂