3 Medium sized onions
Half clove of garlic
Fresh green chillies (or chilli powder)
3 Chicken breasts (Chopped)
Garam Masala Powder
Dania Powder-(Ground Coriander Powder)
Vegetable oil/or Butter
Finely chop 3 medium sized onions.
Finely chop half clove of garlic.
Cut one small chunk of fresh ginger
Add 4 table spoons of vegetable oil to hot pan or half a butter block-whichever you are using and add onions and garlic and the chunk of ginger to hot oil or butter and stir so they don’t stick to pan.
Cook for 15-20 mins until onions are completely soft and mashable-do not brown- as they will be overcooked!
When the onions are completely soft, mash them with a potato masher until they are like a paste.
Add pieces of chicken and simmer until part cooked and juices are running out.
Add spices – 2 tea spoons Garam Masala, 1 tea spoon Coriander Powder (Dania Powder) 1 tea spoon turmeric powder and keep stirring until well mixed. Add 4-5 fresh green chopped chillies (or 1 tea spoon chilli powder –More depending how hot you want it!)
Add salt and pepper to taste.
Add 1 quartered medium sized tomato
Add a little bit of boiled water for consistency, more water if you want it soupy and runny
Keep cooking and stirring on a low heat until chicken is fully cooked and tomatoes are cooked
Wash tinned chick peas under cold tap and add to pan. Simmer 10 mins until chick peas cooked through
Once cooked turn off the heat and add a handful of finely chopped coriander across the top
Leave to rest five minutes and serve with boiled rice, naan or chapatti