INGREDIENTS
1 pounds chicken thighs, salt as required, 1/2 teaspoon, coriander powder, 1/2 teaspoon turmeric, 1/2 teaspoon dried fenugreek leaves, 2 cloves garlic, 1 1/2 cup tomato, 1 cup chick peas, 1 tablespoon parsley, 1 tablespoon mint, 1 tablespoon butter, 4 tablespoon refined oil, 1/2 teaspoon cumin, 1/2 teaspoon garam masala powder, 1/2 teaspoon cayenne pepper, 1 onion, 1/2 inch ginger, 1 tablespoon almonds, 1 cup water, 1 tablespoon coriander leaves, 1 tablespoon dill leaves
Method
– Use soaked chickpeas overnight or for about 6 hours. Preheat oven to 420 degrees Fahrenheit. Line a baking tray with parchment. Cut chicken into small bite-sized pieces and place in large mixing bowl.
– Add 2 tbsp oil, salt to taste and ¼ tsp of all the spices. Mix well and then spread chicken in single layer on the parchment-lined tray. Bake for 20 minutes. Take it out from the oven and reserve chicken with all of its juices.
– Warm the remaining 2 tbsp oil in a deep non-stick skillet over medium-high heat. Add onions, ginger and garlic. Saute for about 5 minutes until it softens. Reduce the heat to medium and add tomatoes, salt to taste, remaining ¼ tsp of all the spices and ground almonds.
– Cook for 5 minutes until the mixture thickens slightly. Add chickpeas, water and reserved chicken with juices. Mix well, cover skillet and cook for 20 minutes on medium-low heat. Fold in chopped herbs and butter. Serve hot.