In a karahi pot or round-bottomed wok heat up the oil on low heat until hot
Add the finely diced onions and cook on medium heat for 4-5 minutes until lightly browned but be careful not to burn
Add the ginger paste and the garlic paste then cook for 2-3 minutes mixing thoroughly to ensure that the pastes evenly distribute through the curry
Add the chopped tomatoes and cook for 3-4 minutes until soft
Add the chicken and cook for 5-6 minutes until the chicken has changed colour and there is no sign of any pinkness on the outside of the chicken
Add the salt, chilli powder, black pepper, turmeric powder and garam masala then cook the spices for 3-4 minutes stirring to ensure that the spices do not stick to the pan
Add the yoghurt then stir immediately to prevent the yoghurt from curdling and cook for 8-10 minutes
Add the finely diced rocket chillies, julienned ginger, cumin seeds, dried fenugreek leaves and coriander then mix until combined
Serve immediately with homemade naan then enjoy!
4 responses
When do I add the cumin seeds?
You can add the cumin seeds towards the end along with the methi for a delightful flavour combination. Enjoy your cooking!
Great recipe Highly rated!! Thank you!
You’re welcome! I’m glad to hear that you found the recipe to be enjoyable. Bon appetit!