1Heat oil/ghee, fry whole spices for 30 seconds until fragrant, don’t burn them.
2Heat oil/ghee, fry whole spices for 30 seconds until fragrant, don’t burn them.
3Heat oil/ghee, fry whole spices for 30 seconds until fragrant, don’t burn them.
4Add onions and 1/2 tsp salt. Splash in 50ml water, cover for 5 minutes. Uncover, cook for 10 minutes until properly golden.
5Add onions and 1/2 tsp salt. Splash in 50ml water, cover for 5 minutes. Uncover, cook for 10 minutes until properly golden.
6Add onions and 1/2 tsp salt. Splash in 50ml water, cover for 5 minutes. Uncover, cook for 10 minutes until properly golden.
7Blitz ginger, garlic and chillies to a paste. Stir in, nestle in the whole tomatoes. Cover, cook for 5–7 minutes until skins loosen, then lift out and peel.
8Blitz ginger, garlic and chillies to a paste. Stir in, nestle in the whole tomatoes. Cover, cook for 5–7 minutes until skins loosen, then lift out and peel.
9Blitz ginger, garlic and chillies to a paste. Stir in, nestle in the whole tomatoes. Cover, cook for 5–7 minutes until skins loosen, then lift out and peel.
10Add turmeric, coriander powder, cumin powder, tomato purée and Kashmiri chilli powder if using. Mash the tomatoes back in. Cook for 6–8 minutes until thick and glossy, oil will come to the sides.
11Add turmeric, coriander powder, cumin powder, tomato purée and Kashmiri chilli powder if using. Mash the tomatoes back in. Cook for 6–8 minutes until thick and glossy, oil will come to the sides.
12Add turmeric, coriander powder, cumin powder, tomato purée and Kashmiri chilli powder if using. Mash the tomatoes back in. Cook for 6–8 minutes until thick and glossy, oil will come to the sides.
13Add chicken, stir to coat. Cook uncovered for 5–6 minutes, just until white, chicken breast toughens fast, don’t overdo it.
14Add chicken, stir to coat. Cook uncovered for 5–6 minutes, just until white, chicken breast toughens fast, don’t overdo it.
15Add chicken, stir to coat. Cook uncovered for 5–6 minutes, just until white, chicken breast toughens fast, don’t overdo it.
16Lower the heat. Stir in yogurt a spoon at a time so it doesn’t split.
17Lower the heat. Stir in yogurt a spoon at a time so it doesn’t split.
18Lower the heat. Stir in yogurt a spoon at a time so it doesn’t split.
19Add boiling water to just cover. Simmer for 8–10 minutes until tender.
20Add boiling water to just cover. Simmer for 8–10 minutes until tender.
21Add boiling water to just cover. Simmer for 8–10 minutes until tender.
22Off the heat, stir through butter, garam masala and most of the coriander. Rest for 2 minutes.
23Off the heat, stir through butter, garam masala and most of the coriander. Rest for 2 minutes.
24Off the heat, stir through butter, garam masala and most of the coriander. Rest for 2 minutes.
25Scatter the last of the coriander. Serve best with chapati, naan, rice and yogurt.
26Scatter the last of the coriander. Serve best with chapati, naan, rice and yogurt.
27Scatter the last of the coriander. Serve best with chapati, naan, rice and yogurt.
Ingredients
1 kg chicken breast, cubed
1 kg chicken breast, cubed
1 kg chicken breast, cubed
3 onions, finely chopped
3 onions, finely chopped
3 onions, finely chopped
2 tomatoes, whole
2 tomatoes, whole
2 tomatoes, whole
1 tbsp tomato purée
1 tbsp tomato purée
1 tbsp tomato purée
1 inch ginger, grated
1 inch ginger, grated
1 inch ginger, grated
6 garlic cloves, minced
6 garlic cloves, minced
6 garlic cloves, minced
4 green chillies
4 green chillies
4 green chillies
2 tbsp oil or ghee
2 tbsp oil or ghee
2 tbsp oil or ghee
2 tbsp yogurt
2 tbsp yogurt
2 tbsp yogurt
1 tbsp butter
1 tbsp butter
1 tbsp butter
1 handful fresh coriander
1 handful fresh coriander
1 handful fresh coriander
6 peppercorns
6 peppercorns
6 peppercorns
3 cloves
3 cloves
3 cloves
1 bay leaf
1 bay leaf
1 bay leaf
2 cm cinnamon
2 cm cinnamon
2 cm cinnamon
3 cardamom
3 cardamom
3 cardamom
1 tsp cumin seeds
1 tsp cumin seeds
1 tsp cumin seeds
0.5 tsp turmeric
0.5 tsp turmeric
0.5 tsp turmeric
1 tsp coriander powder
1 tsp coriander powder
1 tsp coriander powder
0.5 tsp cumin powder
0.5 tsp cumin powder
0.5 tsp cumin powder
1 tsp garam masala
1 tsp garam masala
1 tsp garam masala
1.5 tsp salt (divided)
1.5 tsp salt (divided)
1.5 tsp salt (divided)
1 tsp Kashmiri chilli powder (optional, for colour)
1 tsp Kashmiri chilli powder (optional, for colour)
1 tsp Kashmiri chilli powder (optional, for colour)
Tips
Only use hot water when adjusting gravy thickness.
Don't rush golden onions step, it's your flavour base.
Chicken breast toughens fast, don’t overdo it.
Stir in yogurt a spoon at a time so it doesn’t split.