Ingredients

1. 1 kg chicken pieces
2. 2 medium onions – finely chopped
3. 1 medium onion (petals) + 1 large green capsicum (petals)
4. 1 tbsp ginger & garlic paste
5. 4 tomatoes – puréed
6. 1 tbsp ginger julienne + 1 tbsp green chilli julienne
7. 3 tbsp Spicemaster Kadhai Masala
8. ½ cup yoghurt
9. ¼ cup fresh coriander – chopped
10. ½ tbsp kasoori methi
11. 2 cups hot water
12. 2 tbsp oil + 2 tbsp ghee
13. Salt to taste

Preparation: 

1. Heat 2 tbsp oil in a pan, add onion, capsicum petals and fry on high heat until
   slightly singed. Remove and set aside.
   

Method

1. Cook the Base: Heat oil and ghee in a pan. Add finely chopped onions and fry until light golden brown.
2. Add the Chicken: Stir in ginger and garlic paste. Fry for 1 minute, then add chicken pieces. Cook while stirring until lightly sealed.
3. Build the Flavour: Add Spicemaster Kadhai Masala and coat the chicken well. Stir in tomato purée and mix until blended.
4. Simmer the Curry: Add ginger and chilli julienne along with chopped coriander. Mix in yoghurt, then pour in 2 cups of hot water. Stir and simmer for 10 minutes.
5. Finish & Garnish: Return the fried onion and capsicum petals to the pan. Sprinkle kasoori methi on top. Garnish with chopped coriander and extra ginger julienne before serving. Perfect with naan or steamed basmati rice!

Contains no additives or preservatives

Allergen(s): Mustard Seed