Serves 1
Directions
- 1Grind Kashmiri Chillies.
- 2Add turmeric powder, chilli powder, garam masala, coriander powder, cumin powder and salt to a bowl.
- 3Add coriander seeds and fennel seeds to a pan and roast for 2 mins.
- 4Add oil and ginger/garlic paste.
- 5Add all the spices and mix for 30 seconds.
- 6Add a cup of hot water and allow to reduce by half.
- 7Chop some extra hot chillies.
- 8Add chillies and fenugreek leaves to the sauce.
- 9Add chicken, cover and simmer for 5 mins.
- 10Add YorkshireIndian curry base.
- 11Cover again and simmer for 5 mins.
Ingredients
- Kashmiri Chillies
- 1 Tsp Turmeric Pdr
- 2 Tsp Chilli Pdr
- 1 Tsp Garam Masala
- 0.5 Tsp Coriander Pdr
- 0.5 Tsp Cumin Pdr
- to taste Salt
- 1 Tsp Coriander Seeds
- 1 Tsp Fennel Seeds
- 2 TBsp Oil
- 1 Tsp Ginger/Garlic Paste
- Hot Chillies
- 1 Tsp Fenugreek Leaves
- Chicken
- 150 ml YorkshireIndian Curry Base
Equipment
PotMaskGrinderPan
Related recipes
Potato and Lentil Soup
Indian · Soup35m
Masala Bati
Indian · Soup
Homemade Cream of Chicken Soup Substitute
Indian · Soup10m
Qatari Mashkhool (المشخول القطري)
Indian · Soup
Aloo Palak Curry
Indian · Soup
Mixed Daal
Indian · Soup
Easy chicken curry
Indian · Soup
Butter Chicken
Indian · Soup
Sri Lankan Thosai and Jaffna Mutton Curry
Indian · Soup
BUTTER CHICKEN MAC N’ CHEESE
Indian · Soup
Butter chicken Kabsa
Indian · Soup
Instant Pot Keema Biryani
Indian · Soup