Cut the chicken into small bite-size pieces.
In a large bowl add all the marinade ingredients to the chicken then mix until well combed and set aside.
In another pan heat up the oil on medium heat until hot.
Add the finely diced onions and cook for around 4-5 minutes until softened
Add the ginger paste, garlic paste, and green chilli paste then sauté for 1-2 mins – green chilli paste can be made by grinding 3 green chillies in a pestle and mortar.
Add the marinated chicken and cook for 5 minutes.
Add water then cover with a lid and cook for 15-20 minutes.
Add the double cream and cook for a further 5 minutes.
Add the fenugreek seeds and finely chopped coriander.
Serve with chapatti and enjoy!
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