Ingredients:
⅓ cup canola oil
1 large onion, peeled and chopped
6 cloves garlic, peeled and minced
2 inch ginger piece peeled and sliced
6 medium tomatoes roughly chopped
1 Tbsp Kashmiri chili powder
2 tsp turmeric
2 tsp garam masala
1 tsp ground coriander
1 tsp fenugreek seeds
2 serrano chile sliced thinly
2 lbs. boneless, skinless chicken breast, cut into 1 inch cubes
2 cups water
salt to taste
Method
- Heat the oil in a large deep skillet or saucepan over medium heat. Add the onion and cook for about 5 minutes until the onion softens and starts to slightly brown. Add the garlic and ginger to the pot and cook for another 30 seconds until aromatic. Lightly season with a bit of salt.
- Add the chopped tomatoes and cook for 3 minutes while stirring occasionally. Add in the Kashmiri chili powder, turmeric, garam masala, ground coriander, fenugreek seeds and green chili. Stir well and cook for another minute.
- Stir in the chicken and cook for 4 to 5 minutes. Add the water and bring to a boil while stirring occasionally. Reduce heat to a simmer and cook for another 5 to 10 minutes until sauce thickens. Taste for seasoning and adjust with salt as necessary.
Serve with basmati rice and/or naan.
