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Spiced Chicken Curry With Whole Spices, Tomato and Fenugreek


  • 700 g chicken on the bone cut to medium pieces
  • 1 tbsp Greek yoghurt (or any full fat yoghurt)
  • 1 tsp kashmiri chilli powder (or mild chilli powder)
  • 1 tsp black pepper powder
  • 8 garlic cloves roughly chopped
  • 2 inches ginger, roughly chopped
  • 3 tbsp vegetable oil or ghee
  • 2 inches cinnamon stick
  • 4 cloves
  • 4 green cardamom pods whole
  • 2 dried mild chillies
  • 80 g white onion
  • 1 tsp turmeric powder
  • 1 tsp coriander powder (heaping)
  • 150 g tomatoes, finely chopped
  • 50 ml water
  • 120 g cashew nuts
  • 2 tbsp kasoorimethi / dried fenugreek leaves (optional)


  • Soak the cashew nuts in plenty of water. Blend the cashew nuts along with 80mls water to a smooth fine paste andset aside.
  • Blend the garlic and ginger with a splash of water and set aside. In the same blender add the onions and blend to a smooth paste. Set aside.
  • In a large bowl add the Greek yogurt, half the amount of Kashmiri chilli powder, black pepper and 2 tsps of the garlic ginger paste. Add the chicken and mix well. Leave to marinate for a few hours or overnight preferably.
  • In a large nonstick sauce pan, heat the oil over a medium flame. Add the cinnamon, cloves, cardamom and dried chillies. Fry for a few seconds and add the onion paste. Fry for 6-8 minutes. Stir well making sure it doesn't stick to the pan. Add the remaining garlic ginger paste and fry for 1 minute as the raw flavours cook through. Add the remaining chilli powder, turmeric and coriander powder. Stir well and fry for a minute.
  • Now add the tomatoes and fry for 5 minutes as they begin to soften. Add the marinated chicken and see the pieces stirring well for 7-8 minutes.
  • Add water and season to taste. Simmer over a low heat for 20 minutes with a lid on. Add the cashew paste and stir for 2 minutes. Turn the heat off. Add the fenugreek leaves and serve warm with naan orparatha.
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