PUNJABI CHICKEN CURRY

Method

• 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.