Methi Chicken
Heat the oil in a heavy-based pan over a medium-high heat. Add the onions and fry,stirring occasionally, for about 20 minutes until golden brown and caramelised. Use a slotted spoon to remove the onions, leaving as much of the oil in the pan as possible, and place on a plate to drain. Spread the onions across the plate so they crisp as they cool.
Add the cassia bark, cardamoms, clove, bay leaf and red chillies to the pan, then add the chicken and cook over a medium-high heat until golden brown all over.
Reduce the heat to medium, add the ginger and garlic and stir for about 2 minutes until the garlic no longer smells raw. Add the turmeric and ground coriander and stir for a minute, then add the yoghurt, followed by the fenugreek leaves.
Do not let the yoghurt boil – you should not need to add any water, as the yoghurt will prevent the spices from sticking to the base of the pan. Add the caramelised onions, salt, chilli powder and tomato purée and stir gently. Reduce the heat, cover and simmer for 5 minutes.
Remove the lid, stir in the sugar until it has dissolved, then taste and adjust the seasoning. Increase the heat to medium-high and stir, uncovered, until the oil comes to the surface. Serve hot, garnished with cream and coriander, if using.
Apple, Chilli and Walnut Chutney
Heat the ghee or butter in a large non-stick pan over a medium heat. Add the cinnamon stick, fennel seeds, clove, dried chillies and cardamom pod, and stir until the spices darken slightly and the butter is frothing. Add the apples, cayenne pepper, orange juice and sugar.
Reduce the heat to medium-low. Cook for 30 minutes, stirring towards the end of the cooking time to ensure it is not sticking to the base of the pan. Once the chutney is thick and shiny, take the pan off the heat and stir in the walnuts. Serve warm or at room temperature.
This can be kept in a sealed container in the fridge for up to 5 days.
Methi Chicken
Heat the oil in a heavy-based pan over a medium-high heat. Add the onions and fry,stirring occasionally, for about 20 minutes until golden brown and caramelised. Use a slotted spoon to remove the onions, leaving as much of the oil in the pan as possible, and place on a plate to drain. Spread the onions across the plate so they crisp as they cool.
Add the cassia bark, cardamoms, clove, bay leaf and red chillies to the pan, then add the chicken and cook over a medium-high heat until golden brown all over.
Reduce the heat to medium, add the ginger and garlic and stir for about 2 minutes until the garlic no longer smells raw. Add the turmeric and ground coriander and stir for a minute, then add the yoghurt, followed by the fenugreek leaves.
Do not let the yoghurt boil – you should not need to add any water, as the yoghurt will prevent the spices from sticking to the base of the pan. Add the caramelised onions, salt, chilli powder and tomato purée and stir gently. Reduce the heat, cover and simmer for 5 minutes.
Remove the lid, stir in the sugar until it has dissolved, then taste and adjust the seasoning. Increase the heat to medium-high and stir, uncovered, until the oil comes to the surface. Serve hot, garnished with cream and coriander, if using.
Apple, Chilli and Walnut Chutney
Heat the ghee or butter in a large non-stick pan over a medium heat. Add the cinnamon stick, fennel seeds, clove, dried chillies and cardamom pod, and stir until the spices darken slightly and the butter is frothing. Add the apples, cayenne pepper, orange juice and sugar.
Reduce the heat to medium-low. Cook for 30 minutes, stirring towards the end of the cooking time to ensure it is not sticking to the base of the pan. Once the chutney is thick and shiny, take the pan off the heat and stir in the walnuts. Serve warm or at room temperature.
This can be kept in a sealed container in the fridge for up to 5 days.
