Ingredients
Method
- Place the Chicken pieces in a large bowl along with half the Turmeric, all the Garam Masala, ½ Tsp Salt and the 4 Tsp of Cream
- Mix well to combine, then cover the bowl and leave to marinate in the fridge for 2 hours
- Whilst the Chicken is marinating heat a frying pan with 1 Tbsp of Oil and fry the Onions until golden
- Set aside
- When ready to cook, preheat the oven to 180°C fan
- Spread the marinated Chicken out on a baking tray and cook in the oven for 15 minutes
- Heat the remaining Oil in a pan, add the Cumin Seeds and fry for about 30 seconds
- Add the Garlic and Ginger and fry for about 2 minutes
- Add the remaining Turmeric, Ground Cumin, Ground Coriander and the remaining Salt
- Stir for a minute then add the Fenugreek Leaves, Spinach and Green Chillies
- Cook for 2 minutes, stirring well
- Add the fried Onions and remaining Cream
- Bring to a simmer, then add the cooked Chicken
- Stir well and serve with Basmati Rice and Naan Bread
Nutrition
Notes
Keep a close eye on the onions during frying. They should be beautifully golden and caramelised, as this develops a deep, sweet flavour that will be essential to the curry base later on. Avoid burning them, as this will introduce an unwelcome bitterness.
Avoid overcooking the chicken in the oven at this stage. It's meant to be partially cooked, firming up and developing some texture before being added to the sauce. It will finish cooking in the curry, so take care not to dry it out.
Avoid overcooking the chicken in the oven at this stage. It's meant to be partially cooked, firming up and developing some texture before being added to the sauce. It will finish cooking in the curry, so take care not to dry it out.