Ingredients

Method

Chop 3 Onions finely. Heat 3 Tablespoons of oil to just below smoking point. Carefully so they don’t splash into the oil, add the fenugreek and cumin seeds, wait until they sizzle and darken then immediately slide in the onions and fry until they are soft and a very dark gold.Turn down the heat as they fry. Do not rush this stage.

Puree the garlic and ginger in a blender.

Add the ginger, garlic paste and fry carefully until it loses its raw smell.

Now add all the dry spices except the garam masala and quickly fry until they lose their raw smell and turn aromatic.

Peel, core and finely chop thew tomatoes.Add the tomatoes with a pinch of salt and stir thoroughly, then fry on a medium to low heat until the oil separates from the masala, scraping the base of the pan frequently. Do not allow to burn.

Now add the chicken and the rest of the salt, turn up the heat, stir and fry until well incorporated into the masala. Cover, turn heat down and cook for about 30 minutes or until the chicken is tender. if you want more of a sauce add half a cup of boiling water and stir in

Whilst this cooks, finely slice one of the onions and fry in the small frying pan in 2 tablespoons of oil, until dark, gold and crispy, then drain on kitchen paper. Slice the remaining onion into the thinnest imaginable slices and set aside with the fried onion.

When the chicken is done, add the fried and raw onions, mixing them in well, then add the garam masala and chopped fresh coriander.

Allow to stand for the flavours to develop, before serving.

You can reheat covered in a hot oven or in the microwave.