300 g boneless chicken breast, or large can of chicpeas
Oil, for pan-frying
2-4 tbsp tomato paste
100 g onions, blitzed in food processor
5 tbsp butter (optional)
Heavy Cream to taste
Instructions
Cook Onions: Blast your onions in a food processor. Drop into a pot with 2-4tbsp oil. Cook until the onions don’t taste like onions anymore. ~10mins
Cook Ginger/Garlic: Push onions over and drop in ginger/garlic, cook until fragrant. ~2mins
Activate all Spices: Push everything over and, drop in 1-2tbsp of oil and cook the spices (except fenugreek leaves and red chili powder) in this until fragrant ~1min
Add Tomato paste: Mix this in, making the final masala
Add Chicken: Add chicken if not using chicpeas, cook on medium until cooked through
Add Cream: Add an amount of cream depending on how rich you like the gravy minimum 1/4 cup. You can also add water/stock.
Add butter: Depending if you want it to be more buttery or not.
Add Chic peas: and fenugreek leaves. Season with salt and pepper to taste.
