6 free range boned chicken thighs ( skin removed)
2tsp butter
2tbs olive oil (or mustard oil if you have it ) + extra
2 big red onions chopped
1 tbs garlic ginger paste or -
(4 crushed garlic cloves minced
1 thumb sized piece ginger minced )
2heaped tsp turmeric
1 cinnamon stick
3 curry leaves( or a bay leaf )
2black cardamom pods
2 green cardamom pod
6 black peppercorns
1tsp dried fenugreek leaves ( or chopped fresh celery leaves as an alternative)
1heaped tsp Garam masala
5 cloves
1tsp coriander powder
1tsp chilli powder ( more if you like it hotter)
1heaped teaspoon tomato paste
3large tomatoes chopped and squeezed
Salt pepper
Bunch fresh coriander
1small pot yoghurt
Water
First toss the chicken in the turmeric and set aside . In a pan add some olive oil and the butter then fry the chicken pieces til golden. Set in a plate then add the peppercorns clove's cardamom pods curry leaves, stir well add more ooo if necessary thrn add the diced onions and a pinch of salt and stir again and fry til onions translucent. Add the garlic and ginger stir well now add in the coriander and chilli powder, fry then add in the tomato paste tomatoes and add water to loosen and deglaze. Now add the yoghurt stir well add in the chicken pieces, a little more water pop on the lid and very gently simmer - I cook mine in thr Aga simmering oven. After half an hour add the powdered fenugreek leaves . Replace lid and slow cook on very low a further 1/2 hr. ( make sure it doesn't dry out, add a little more water if necessary . Before serving sprinkle and stir in the garam masala and garnish with lots of fresh chopped coriander.