Prep time: 15 minutes
Total time: 2 hours
6 tablespoons olive oil
5 garlic cloves
2 birds eye chiles
2 long red chiles
2 medium yellow onions, roughly chopped
3 thumbs worth ginger, peeled
½ cup|125 ml ghee
3 tablespoons tomato paste
3 tablespoons turmeric
2 tablespoons chili powder
2 tablespoons garam masala
2 tablespoons ground coriander
2 tablespoons ground cumin
3 ½ cups|785 grams tomato puree
1 tablespoon dried Fenugreek leaves
4 boneless and skinless chicken breasts, cut into 1-inch chunks (about 1 kilogram)
2 cups|500 ml heavy cream
8 tablespoons|113 grams unsalted butter
cooked Jasmine rice, to serve
- Place the olive oil, garlic, chilies, onion, and ginger in a blender and purée until smooth.
- Heat ghee in a large dutch oven over medium-high. Add the onion purée and cook until the mixture darkens slightly and softens, about 15 minutes.
- Add the tomato paste, turmeric, chili powder, garam masala, coriander, and cumin and cook for 5 minutes, or until dark and sticky.
- Add in 1 ½ cups water. Using a wooden spoon, scrape up any browned bits at the bottom of the pan.
- Stir in the tomato puree and fenugreek leaves and increase the heat to high. Bring to a boil, then reduce the heat to maintain a simmer. Cover and cook, stirring occasionally, until thick, about 1 hour. Add the chicken and cook until the chicken is cooked through, about 15 minutes more.
- Add the cream and butter and stir to combine. Season with salt and serve garnished with fresh cilantro with steamed Jasmine rice.
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