Servings - 4 - 5
INGREDIENTS
Oil - 3 tablespoons, 1 teaspoon, divided
Chicken - 500 grams
Onions - 120 grams
Ginger - 1 teaspoon
Garlic - 1 teaspoon
Green chili - 2
Tomato - 260 grams
Turmeric - 1/2 teaspoon
Black cumin - 1 teaspoon
Cinnamon stick - 1
Bay leaf - 1
Unsweetened almond milk - 400 ml
Yogurt - 2 tablespoons
Coriander - 2 teaspoons
Garam masala - 1 teaspoon
Cumin powder - 1 teaspoon
Cardamom powder - 1/2 teaspoon
Dry fenugreek leaves - 2 tablespoons
Salt - 1 1/2 teaspoon
PREPARATION
1. Heat 2 tablespoons oil in a pan, add 500 grams chicken in batches to oil and brown on both sides. Remove chicken and set aside.
2. Heat 1 teaspoon oil in another pan, add 120 grams onions, 1 teaspoon ginger, 1 teaspoon garlic, 2 green chilis. Sauce till onions are golden. Add 260 grams tomato, 1/2 teaspoon turmeric and saute for a minute.
3. Add this mixture into the blender and blend it into a smooth fine paste.
4. Heat 1 tablespoon oil in another pan, add 1 teaspoon black cumin, 1 cinnamon stick, 1 bay leaf and stir.
5. Add the blended tomatoes and onions and stir again.
6. Add 400 milliliters unsweetened almond milk, 2 tablespoons yogurt, 2 teaspoons coriander powder, 1 teaspoon garam masala, 1 teaspoon cumin powder, 1/2 teaspoon cardamom powder, 2 tablespoons dry fenugreek leaves and 1 1/2 teaspoons salt. Mix all the ingredients well.
7. Add the chicken. Reduce heat and simmer for 45 minutes or until chicken is tender.
8. Garnish with dry fenugreek leaves.
9. Serve hot with naan, rice or chapati.
