Name: Chicken Chilli Garlic from Scratch
Ingredients: 4 tbsp rapeseed (canola) oil; 15 cloves garlic, cut into thin slivers; 3 medium onions, finely chopped; ½ tsp salt; 2 tbsp garlic and ginger paste; 2 tsp Kashmiri chilli powder; 1 tbsp Madras curry powder; ½ tsp each of ground coriander, cumin and picante paprika; 2 tbsp tandoori masala; 3 - 6 green bird's eye chillies, thinly sliced; 200g Tinned (canned) chopped tomatoes; 800g pre-cooked tandoori chicken tikka (see page 00) or raw chicken breast or thigh cut into bite sized pieces; Salt to taste; 1 tsp kasoori methi (dried fenugreek leaves); Dried garlic flakes, to garnish (optional); More thinly sliced green chillies, to garnish (optional)

Ingredients

4 tbsp rapeseed (canola) oil
15 cloves garlic, cut into thin slivers
3 medium onions, finely chopped
½ tsp salt
2 tbsp garlic and ginger paste
2 tsp Kashmiri chilli powder
1 tbsp Madras curry powder
½ tsp each of ground coriander, cumin and picante paprika
2 tbsp tandoori masala
3 – 6 green bird's eye chillies, thinly sliced
200g Tinned (canned) chopped tomatoes
800g pre-cooked tandoori chicken tikka (see page 00) or raw chicken breast or thigh cut into bite sized pieces
Salt to taste
1 tsp kasoori methi (dried fenugreek leaves)
Dried garlic flakes, to garnish (optional)
More thinly sliced green chillies, to garnish (optional)

Steps

Pour the oil into a large frying pan or karahi over medium high heat and stir in the garlic slivers. Fry, being very careful not to burn the garlic, until it is a light golden brown.
Transfer to a bowl with a slotted spoon. Now pour the finely chopped onions into the pan and add the salt to help release moisture. Fry for about 7 minutes or until the onions are soft and golden brown.
Transfer approximately one of the chopped onions to the plate with the fried garlic.
Returning to the pan, stir in the garlic and ginger paste and chillies and fry for about 30 seconds and then add the ground spices and chopped tomato.
Stir in about 125ml (1/2 cup) water or unsalted chicken stock and bring to a simmer. Then turn off the heat and allow to cool some.
Blend the cooled sauce until smooth. Pour this thick sauce into the pan over medium high heat. It will be too thick so add about 250ml (1 cup) water or unsalted chicken stock and bring to a simmer. If the sauce is still looking too thick, add a little more stock or water. If it is too runny, just cook it down.
Add the cooked garlic slivers and onion to the sauce and stir them in.
Now add either cooked chicken tikka or raw chicken. If using raw chicken, you may need to add a drop more water or stock and simmer until it cooks through.
To finish taste it and add salt to taste. Sprinkle in the kasoori methi (dried fenugreek leaves) by rubbing them between you fingers. Serve topped with dried garlic flakes (optional), some fresh chopped green chillies and/or chopped coriander (cilantro).