Ingredients
Marinate-
600g chicken breast/thigh, chopped into 2 cm pieces
1 tsp turmeric
1 tsp Kashmiri chilli powder
1 tsp ground cumin
1 tsp garam masala
2 tbsp sunflower oil
2 bay leaves
2 large onions, diced finely
2 tbsp ginger-garlic paste
1 tsp kasoori methi (dried fenugreek leaves)
200g canned whole peeled tomatoes, chopped or canned chopped tomatoes
salt to taste
small handful of fresh coriander, chopped with the stalks
Directions
Step 1
Marinate the chicken in the spices.
Step 2
Warm the oil and add the onions. Cook on a high heat for 3-4 minutes then reduce heat and cook until soft for 7-8 minutes. Tip in the ginger garlic paste and cook until the raw smell disappears.
Step 3
Add the marinated chicken. Sear on all sides to seal and add a splash of water to cook the spices. When the water evaporates, add the fenugreek leaves.
Step 4
Add the chopped tomatoes and salt. Cook until the chicken is done. Serve hot, sprinkled with coriander.