4 Chicken Breasts (This recipe can be used for beef, lamb, fish or even vegetables)
2 large onions
Tin chopped tomatoes
Garlic / Ginger paste
Fresh Coriander
Chilli Powder
Garam Masala
Channa Masala
Dry Fenugreek
Cumin powder
Coriander powder
Chilli Flakes
Ground Fennel seeds
Tomato purée
Cooking method
Finely chop two onions
Warm two table spoons of vegetable oil in a pan
Once hot add the onions
Keep stirring until they are golden brown
Add a table spoon of garlic ginger paste (equal amounts of garlic and ginger puréed with a touch of water)
Then add the tomatoes, keep stirring and try and mash the tomatoes up so you get a nice thick masala at this point add some salt to taste, I would put a pinch or two of salt
You may need to add some water at this point, might be worth adding about 250ml
Add 1 tea spoon of haldi and mix into masala
Add 1 tea spoon of chilli powder and mix into masala
Add 1 tea spoon of garam masala and mix into masala
Add 1 tea spoon of channa masala and mix into masala
Now add a pinch of chilli flakes, pinch of fennel powder, pinch of coriander powder
Add your diced chicken and keep stirring until the chicken has cooked
Once it’s cooked add a small handful of dry fenugreek remember to rub it together and crush it into the masala.
Add a tea spoon of tomato purée and mix into the dish
Finally add some chopped coriander to the dish
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Happy Cooking
Jatinder – Bob’s Mum