Ingredients
- Chicken (1.2 kg)
- Onion (5 thinly sliced)
- Garlic (8 cloves chopped)
- Tomatoes (2 finely chopped)
- Ginger paste (1 tbsp)
- Green chilli (2)
- Cumin seeds (2 tsp)
- Coriander seeds (3 tsp)
- Turmeric powder (1 tsp)
- Chilli powder (1 tsp)
- Yogurt (1 cup)
- Cream (¾ cup)
- Dried fenugreek leaves (3 tsp)
- Garam masala (1 tsp)
- Vegetable oil (¼ cup)
- Salt (To taste)
Instructions
Steps
- In a large pot or wok, heat ¼ cup vegetable oil over medium heat.
- Add 5 thinly sliced onions and fry until they are deep golden brown, then remove and set aside.
- In the same pot, add 8 chopped garlic cloves and sauté for 1 minute.
- Next, add 2 finely chopped tomatoes and cook until soft, about 5 minutes.
- Return the fried onions to the pot and stir in 1 tbsp ginger paste.
- Add 2 tsp cumin seeds, 1.5 tsp coriander seeds, and 2 chopped green chillies, stirring well.
- Incorporate 1 tsp turmeric powder and 1 tsp red chilli powder, sautéing the spices for a couple of minutes.
- Add 1.2 kg chicken pieces, season with salt to taste, and cook covered on medium-low heat for about 15 minutes until almost cooked through.
- Once the oil separates from the spices, reduce the heat to low and mix in 1 cup beaten yogurt carefully to prevent curdling.
- Sprinkle the remaining 1.5 tsp coriander seeds and 1.5 tsp dried fenugreek leaves, then mix well.
- Finally, stir in ¾ cup cream to combine everything.
- Garnish with the remaining 1 tsp garam masala and serve hot with naan or rotis. Enjoy!