Heat the oil in a deep pan over medium heat.
Add the finely chopped onion and sauté until golden brown, around 4-5 minutes.
Stir in the ginger-garlic paste and cook for 1–2 minutes until fragrant.
Cook the chicken for 5-6 minutes, stirring occasionally until it changes colour
Add the spices. Cook the spices for 3-4 minutes, stirring continuously to avoid burning.
Add the chopped tomatoes and cook for 5–7 minutes until the oil begins to separate from the masala.
Add the water, stir, cover with a lid and simmer for 15 minutes.
Garnish with chopped fresh coriander and dried fenugreek and serve hot with steamed basmati rice or chapati.
Latest comments (6)
Is there any chance of showing us how you’d do a pathia please
Thanks! I’ll be making a pathia soon, stay tuned 😊
love your recipes as do my family many thanks
So glad to hear that! Thanks for the love, really means a lot. 😊
Love curries
So glad to hear that! Curries really do have a way of winning hearts.