• Butter
  • 1 onion
  • 8 garlic cloves
  • Fresh ginger (a piece about an inch and a half in size)
  • Green chillies (3 or 4)
  • Salt (heaped teaspoon)
  • Garam masala (heaped teaspoon)
  • Turmeric powder (level teaspoon)
  • Cumin seeds (heaped teaspoon)
  • Tin of plum tomatoes
  • 4 chicken breasts cut into 4cm cubes (or leg on the bone if you prefer)
  • Fenugreek (tablespoon of dried leaves)
  • Lemon juice (half lemon)
  • Fresh coriander leaves (handful)


  • STEP 1
    Heat the butter in a pan and add the finely chopped onion.
  • STEP 2
    Once the onion has softened but before it browns, add the blended or crushed ginger, garlic and chillies.
  • STEP 3
    Allow the flavours to infuse for a few minutes before adding the salt, garam masala, turmeric and cumin seeds.
  • STEP 4
    Reduce the heat so the spices don’t burn and give the ‘tarkha’ as it’s called, a good stir.
  • STEP 5
    Add a tin of plum tomatoes and turn up the heat and stir, squashing down the tomatoes to make a smooth paste. This will take 5 or 6 minutes and you should keep stirring the mixture until the water has reduced down.
  • STEP 6
    Once the paste has thickened, add the diced chicken and stir on a high heat until again, the water has reduced completely.
  • STEP 7
    Add 1 pint of water and once this has started to boil, reduce the heat to the lowest setting on a small hob.
  • STEP 8
    Squeeze in the lemon juice, add fenugreek leaves and leave to simmer with the lid on for 20mins to 30mins.
  • STEP 9
    Add the chopped coriander leaves, turn the heat up and reduce down to the consistency you like for about 5 to 10mins.
  • STEP 10
    Serve with yogurt/raita and a chapati and some pickle. Also great with rice.

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