|700 g||chicken — boneless, skinned thighs, cubed|
|2 tsp||fresh ginger — grated|
|2 tsp||garlic — cloves, crushed|
|1/2 cup||yoghurt — natural|
|3 Tbs||ghee — or vegetable oil|
|1||onion — finely diced|
|1/2 tsp||dried chilli flakes|
|1 tsp||turmeric — ground|
|1 Tbs||coriander — ground|
|1||tinned tomatoes — chopped|
|1/2 cup||water — warm|
|1-2 Tbs||fenugreek — dried leaves|
|1 tsp||garam masala|
|fresh coriander — to garnish|
Put the yogurt into a large bowl with the half the ginger and garlic (1 tsp. of each), mix together.
Add the chicken and mix thoroughly.
Leave to marinate overnight in the fridge or for at least 3 hours.
Heat the ghee/oil in a saucepan.
Add the onions and sauté until golden brown, about 10 minutes. Be careful not to let the onions burn.
Add the crushed chilli flakes and the remaining garlic/ginger pastes. Stir-fry for a minute.
Add the ground turmeric and coriander, stir-fry for another 30 seconds.
Add the tomatoes and cook for about 8 to 10 minutes or until the oil separates from the spice paste. This stage of the cooking process is vital, so take your time.
Increase the heat to high and add the marinated chicken. Stir-fry for 5 minutes and then add the warm water and salt.
Add the fenugreek leaves and garam masala.
Bring to a boil and then reduce to a medium heat and simmer. Cook for 10 to 15 minutes, adding the whole green chillis a few minutes before the end of the cooking time.
Garnish with fresh coriander leaves.
Serve with rice.