Ingredients
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3 tablespoons butter
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6 -7 cloves garlic
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1 inch ginger
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2 green chili peppers
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2 tomatoes, chopped and skins removed (freeze and then run under water to remove skins)
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1 tablespoon tomato paste
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1/2 teaspoon methi seeds (fenugreek found in Indian markets)
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2 teaspoons salt
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1 teaspoon turmeric
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1 1/2 teaspoons garam masala (found in Indian markets)
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15 pieces skinless chicken thighs or 15 pieces chicken legs ("or" combination)
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water
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2 medium onions, chopped
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1/2 teaspoon dry red pepper
Instructions
- In a large pot, sauté onions in butter on medium high heat.
- Add in whole garlic cloves once onions are transparent.
- In a food processor, finely chop ginger and chili peppers.
- Add to onion mixture and continue to cook for 5 minutes.
- Place mixture in food processor and pulse until mixed.
- Return mixture to stove. Add in chopped tomatoes and tomato paste.
- Continue to cook a few minutes longer, until butter is released from mixture.
- Add in methi, red pepper, salt, turmeric, masala and chicken pieces.
- Mix to coat chicken.
- Cover and stir occasionally until chicken is thoroughly cooked, about 20 to 30 minutes.
- Once chicken is cooked, add just enough water so that chicken is almost, but not quite covered.
- Simmer a further 15 to 20 minutes until a slight discoloration to the curry appears on top.
- Can be eaten on a bed of rice or with Indian bread (chapatti or naan).