This dish’s origins is highly disputed, some say it’s Peshawar Pakistan and others say it’s from New Delhi, India. What I can tell you for certain is whoever created was a genius and I’m thankful for them.

This rich, creamy, tangy dish gained so much popularity in the modern century, it is one of the most popular dishes in England!

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 2-3

Ingredients:

For the chicken:

• 2 chicken breasts
• 2-3 tbsp yogurt
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp coriander powder
• 1 tsp chili powder
• 1/2 tsp salt

For the cream base:

• 1 large red onion
• 4-5 tomatoes
• 4-5 garlic cloves
• 1tbsp gharam masala
• 2 tsp red chili powder
• 1 tsp turmeric
• 1 tsp cumin powder
• 1 tsp coriander powder
• 2 tsp salt
• 1 tbsp of sugar or honey
• 2 tbsp dried fenugreek leaves
• 3/4 cup cream

Preparation

1. Cut the chicken breasts in to bite sized cubes.
2. And marinade the chicken with the chicken ingredients listed above (yogurt, turmeric, cumin, chili powder, salt, coriander powder).
3. Toss it in to the air fryer or oven at 375 for 15 - 20 minutes
4. Chop one red onion and the tomatoes. Mince your garlic cloves.
5. Heat up a pan with oil and once heated add onions and garlic. Let that cook for two to three minutes. Then add the tomatoes and let it cook till the tomatoes are soft.
6. Once the tomatoes are soft add the list of spices from cream section (do not add the cream, fenugreek and sugar) and saute for two minutes until it is mixed in.
7. Add the base to a blender (or use a hand blender) and blend till it is completely smooth.
8. Add base back to the pot. And mix in the cream, fenugreek leaves and sugar.
9. Once chicken is cooked add it to the base and you’re done!
10. Serve with rice or naan.