THE SECRET INDIAN RESTAURANT CURRY ONLY THE STAFF EAT!!

Heat 200 ml vegetable oil in a portable induction hob on maximum power.

Add 1 cinnamon stick, 1 teaspoon black mustard seeds, and 1 teaspoon black peppercorns to the hot oil.

Wait for the spices to blister and pop, indicating the oil is ready.

Add 2 large sliced onions to the oil and sweat them for about 5 minutes without browning.

Add 3 frozen cubes of ginger garlic paste and stir for about 1 minute to avoid burning.

Add all the spices: 2 teaspoons cumin powder, 2 teaspoons coriander powder, 2 teaspoons garam masala, 2 teaspoons turmeric, 2 teaspoons Kashmiri mild chili powder, 2 teaspoons hot chili powder, and 2 teaspoons Madras curry powder. Stir to bloom the spices.

Add 6 sliced Bird's eye green chilies and coat the chicken thighs with the spice mixture.

Add 2 tins of tomatoes and 200 ml water to the pot.

Cover with a lid and simmer for around 40 minutes.

After 40 minutes, check the curry for oil separation and vibrant color.

Add salt to taste (1 teaspoon and 1/4) and 1 tablespoon of dried fenugreek leaves, stirring through.

Garnish with fresh coriander before serving.

Equipment Needed

Spice Level:

Allergens