Chicken Methi

Chicken Methi
This delicious and aromatic chicken methi is one of those curries you’ll want to make again and again.

Ingredients
500 g (1 lb) cubed chicken
125 ml (4 fl oz) plain yoghurt
1 large onion, chopped
1 tomato, chopped
1 green chilli, sliced
2 tbsp dried fenugreek leaves
1 tsp garlic & ginger paste
½ tsp garam masala
2 tbsp ghee or oil
Spice Mix
1 tsp coriander powder
½ tsp turmeric
½ tsp chilli powder
½ tsp salt
¼ tsp cumin powder
Instructions
Place the onion in a food processor and process to a paste.
Place the onions paste in a small bowl, add the garlic & ginger paste and mix well.
Place the tomato in a food processor and process to a purée.
Heat the ghee or oil in a pan over a medium heat. Add the Spice Mix and cook gently with stirring for 1 minute.
Add the onion, garlic & ginger paste and stir-fry for 5 minutes.
Add the chicken, turn the heat up slightly and stir-fry to brown the chicken.
Turn the heat down and add the tomato and yoghurt and mix well. Add the sliced chilli and the fenugreek leaves and mix.
Add 60 ml (2 fl oz) of water, mix, bring to the boil, cover and simmer for 20 minutes.
Remove the lid and continue to simmer for a further 5 minutes to thicken the gravy.
Mix in the garam masala just before serving.
 Tips
Serve with chopped coriander as a garnish and rice, chapati or naan.
This dish works best with full fat yoghurt – low-fat yoghurts tend to separate during cooking.