RECIPE

A Simple List of Ingredients:
1. Sunflower Oil
2. Salt
3. Red Chilli Powder
4. Curry Powder
5. Garam Masala

6. Dried Fenugreek Leaves (Dried Methi (Fenugreek))
7. Tandoori Masala
8. Carom Seeds (Ajwain)
9. Lemon Juice
10. Yoghurt
11. Mint Sauce
12. Chicken Thighs
13. Onions
14. Plum Tomatoes Tin
15. Crushed Ginger
16. Crushed Garlic
17. Fresh Green Coriander

Bismillah, let's start!
First, to make the marinade for the chicken, place 3 tablespoons sunflower oil into a large bowl.Add 1 teaspoon salt.And, 3 teaspoons red chilli powder.And, 2 teaspoons curry powder.And, 2 teaspoons garam masala.
And, 2 teaspoons dried fenugreek leaves.And, 3 teaspoons tandoori masala.
And, 1 teaspoon carom seeds (ajwain).
And, 2 tablespoons lemon juice.
And, 4 tablespoons yoghurt.
And, 1 teaspoon mint sauce.
Stir to combine.
Stir in 1 pound chicken thighs. You can use sliced chicken breast as well.
Marinade the chicken for at least 1 hour, but overnight is best.Heat a grill pan, and cook the chicken.
Once the chicken is cooked, put on a plate and set aside.To make the masala, heat a little oil in a pan and fry 2 sliced onions.Add 1 tin plum tomatoes. I blended mine.
Add 2 teaspoons crushed ginger and 2 teaspoons crushed garlic. Stir fry for a few minutes.
Add the chicken.Add 2 teaspoons red chilli powder.
Add 2 teaspoons of dried fenugreek leaves.
Add 2 teaspoons curry powder.
Add a handful of chopped fresh coriander.Stir together, bring to the boil and then simmer for 45 minutes on a low heat, until the chicken thighs are tender

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