Recipe detail

Directions

Heat the vegetable oil in a GN container
Add cumin seeds and bay leaves and let them sizzle
Add the onions and cook with the spices and oil until caramelised and brown
Add the birds eye green chilli and ginger and garlic paste and cook for a few minutes
Add the puréed tomatoes followed by the butter and cook for a minute or so
Add turmeric, red chilli powder, cumin powder, coriander powder and salt and around 50/80ml water. Cook the masala with the lid on for about 15 minutes until the masala splits and sizzles vigorously (mix occasionally in-between)
Add in the chicken and a little more water and cook without the lid on for 15-20 minutes until the chicken is perfectly cooked
Add finishing touches of crushed carom seeds, Dipna secret garam masala and fresh chopped coriander and dried fenugreek leaves and cook for a final 3-5 minutes
Serve with naan bread or bread of choice and a bowl of steamed Basmati rice.