Ingredients
Vegetables and Aromatics
- 1 brown onion
- 3 large garlic cloves
- Thumb sized piece fresh ginger
- 1 medium tomato
- Chopped fresh coriander, to serve
Spices and Seasonings
- 2 dried bay leaves
- 1 1/2 tbsp Kashmiri chilli powder
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp fenugreek seeds
- 1/2 tsp ground turmeric
- 1 1/2 tbsp dried fenugreek (methi) leaves
Proteins
- 6-8 skinless boneless chicken thighs
Liquids and Fats
- 2 tbsp light oil
- 250 ml passata
- 100 ml water
- 100 ml double cream
- 30 g unsalted butter
- Juice of 1/4 lemon
Instructions
- Prepare Aromatics: Blitz the peeled onion, garlic cloves, and ginger in a mini chopper or small food processor until finely chopped to create a flavorful base for the curry.
- Cook Aromatics: Heat 2 tablespoons of light oil in a large shallow casserole or frying pan over medium-high heat until shimmering. Add the chopped onion mixture along with 2 dried bay leaves and fry for 8 to 10 minutes until soft and beginning to brown, enhancing the flavor complexity. Meanwhile, cut the chicken into bite-sized chunks and chop the tomato.
- Add Spices: Stir in 1 1/2 tablespoons Kashmiri chilli powder, 1 teaspoon salt, 1 teaspoon ground cumin, 1 teaspoon garam masala, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1/2 teaspoon fenugreek seeds, and 1/2 teaspoon ground turmeric. Fry the mixture for a couple of minutes until the spices become aromatic and lightly toasted, developing depth of flavor.
- Cook Chicken: Add the chicken pieces to the pan, stirring well to coat them evenly with the spiced onion mixture. Cook for about 5 minutes until the chicken takes on some color, stirring occasionally.
- Add Tomatoes and Fenugreek: Stir in the chopped tomato and 1 1/2 tablespoons dried fenugreek (methi) leaves. Cook for a few more minutes until the tomato starts breaking down, contributing to the sauce’s body and flavor.
- Incorporate Passata: Pour in 250 ml passata, using the back of your spoon to scrape up any browned bits stuck to the bottom of the pan. This adds richness and depth to the curry sauce.
- Simmer with Cream: Add 100 ml water and 100 ml double cream to the pan. Bring the mixture to a simmer, then reduce heat to medium. Cook gently for 15 minutes until the chicken is fully cooked through and the curry sauce has thickened to a velvety consistency.
- Finish with Butter and Lemon: Stir in 30 grams unsalted butter and cook until melted, adding a luscious texture and richness. Remove the pan from heat and stir in juice of 1/4 lemon to brighten the flavors. Scatter chopped fresh coriander over the curry and serve immediately.
Notes
- Kashmiri chilli powder provides a mild heat and vibrant red color; if unavailable, substitute with sweet paprika or mild chili powder.
- Using skinless boneless chicken thighs ensures tender and juicy meat that won’t dry out during cooking.
- Adjust the cream quantity if you prefer a thicker or lighter sauce.
- The fenugreek leaves add a distinctive sweet and slightly bitter note, which is essential for authentic flavor.
- Serve with basmati rice or warm naan bread to make a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
