In a karahi pot or round-bottomed wok heat up the oil on low heat until hot
Add the finely diced onions and cook on medium heat for 4-5 minutes until lightly browned but be careful not to burn
Add the ginger paste and the garlic paste then cook for 2-3 minutes mixing thoroughly to ensure that the pastes evenly distribute through the curry
Add the chopped tomatoes and cook for 3-4 minutes until soft
Add the chicken and cook for 5-6 minutes until the chicken has changed colour and there is no sign of any pinkness on the outside of the chicken
Add the salt, chilli powder, black pepper, turmeric powder and garam masala then cook the spices for 3-4 minutes stirring to ensure that the spices do not stick to the pan
Add the yoghurt then stir immediately to prevent the yoghurt from curdling and cook for 8-10 minutes
Add the finely diced rocket chillies, julienned ginger, dried fenugreek leaves, cumin seeds, and coriander then mix until combined
Serve immediately with homemade naan then enjoy!
3 Comments
When do you add the cumin seeds? as its not mentioned in the instead.
Hi, thank you for noticing the error. You add the cumin seeds towards the end. Hope that helps 🙂
Sorry I ment to say not mentioned in the instructions