2 tsp Rajah Whole Methi Seeds
1 onion, peeled and Chopped
2 cloves garlic, crushed
2 green chillies, chopped
1/4 tsp Rajah Haldi
2 black cardamoms (optional);
2 pieces Rajah Cassia Bark or cinnamon
1/4 tsp salt
1/2 tsp Rajah Ground Jeera
1/4 tsp Rajah Ground Dhaniya
1/4 tsp Rajah Garam Masala
100g tomatoes, chopped
400g boneless and skinless chicken breasts, chopped
2 tsp peeled and grated root ginger
25g fresh coriander leaves, washed and chopped
Heat a heavy based frying pan, then add the fenugreek seeds and roast for a couple of minutes shaking the pan occasionally until you can smell the aroma of the spice. Make sure the seeds do not burn.
Remove the pan from the heat and set aside to cool. Then place the seeds in a coffee blender or mill and blend till it becomes a powder.
Heat the butter in a deep saucepan or a medium-sized wok. Add the onions, garlic, chillies, haldi, the ground fenugreek, cardamoms, if using and the cassia bark or cinnamon, then fry for 5 minutes.
Add the salt, cumin, ground dhaniya, and the garam masala. Stir for a few seconds. Tip in the chicken and saute for 5-7 minutes until the chicken is cooked on the outside.
Tip in the tomatoes. Cook the mixture until it begins to thicken.
Pour in 250ml of just boiled water.
Simmer for 6-7 minutes until the sauce has reduced. Stir in the root ginger, then sprinkle over the coriander leaves.
Serve hot with naan bread or plain basmati rice.