Before you reach for the takeaway leaflet, have a bash at this easy Indian curry - a classic rich recipe of chicken marinated in yogurt, cream and spices, this can be made in around an hour.
In a bowl, mix together the ingredients for the marinade and add the chicken. Fold the marinade into the meat. Cover and refrigerate for 30 minutes to one hour.
Heat the oil for the sauce in a large pan or wok and fry the onions for 7 minutes until they are lightly browned. Add the turmeric, cumin and salt followed by the fenugreek, if using and mix for a minute.
Tip in the tomatoes and cook for 3 minutes until the onion mixture becomes quite thick. Add the butter followed by the chicken pieces along with the marinade and cook on a low heat for 10 minutes until the chicken is cooked.
Serve with naan bread and an onion and green leaf salad.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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