Ingredients
6 tablespoons
olive oil5
garlic cloves2
small green chilies2
long red chiles2
medium yellow onions, roughly chopped3 thumbs
worth ginger, peeled0.5 cup | 125 ml
ghee3 tablespoons
tomato paste3 tablespoons
turmeric2 tablespoons
chili powder2 tablespoons
garam masala2 tablespoons
ground coriander2 tablespoons
ground cumin3.5 cups | 785 grams
tomato puree1 tablespoon
dried Fenugreek leaves- Alt: Fennel Seeds
4 | 1kg worth
boneless and skinless chicken breasts2 cups | 500 ml
heavy cream8 tablespoons | 113 grams
unsalted butter- fresh cilantro to garnish
2 cups
cooked Jasmine rice, to serve
Process
- Place the olive oil, garlic, diced chilies, onion, and ginger in a blender and purée until smoosth.
- Heat ghee in a large dutch oven over medium-high. Add the onion purée and cook until the mixture darkens slightly and softens, about 15 minutes.
- Add the tomato paste, turmeric, chili powder, garam masala, coriander, and cumin and cook for 5 minutes, or until dark and sticky.
- Add in 1.5 cups water. Using a wooden spoon, scrape up any browned bits at the bottom of the pan.
- Stir in the tomato puree and fenugreek leaves and increase the heat to high. Bring to a boil, then reduce the heat to maintain a simmer. Cover and cook, stirring occasionally, until thick, about 1 hour. Add the chicken and cook until the chicken is cooked through, about 15 minutes more.
- Add the cream and butter and stir to combine. Season with salt and serve garnished with fresh cilantro with steamed Jasmine rice.
Credit to Matty Matheson’s recipe on vice.