500g bone-in chicken thighs
2 medium white onions, finely diced
1 tbsp ginger-garlic paste
1 fresh green chili, finely diced
1 bay leaf
2 inch cinnamon stick
3 green cardamoms
60ml tomato passata
120ml plain yoghurt, whisked until smooth
1 tbsp olive oil
1/8 tsp turmeric powder
¼ tsp fine sea salt
1 tsp garam masala
½ tsp red chili powder
1.5 cups fresh methi/fenugreek leaves
22g OatWell Original Oat Bran Powder
1 tsp kasuri methi (dried fenugreek leaves)
Remove the methi leaves from the stalks. Place in a colander and wash a few times to remove any dirt and grit. Leave to drain and chop.
Add in the ginger and garlic paste and cook for a couple of minutes.
Turn the heat down completely and add in the tumeric and chilli powder and cook for 30 seconds. Add in the chicken. Turn the heat up to a medium heat and fry the chicken off for 3-4 minutes, turning so all sides are browned. Cover the pan and cook for a further 4-5 minutes until the chicken is cooked and tender.
Add in the tomato passata, plain yoghurt and salt. Cover the pan again and cook for another 3-4 minutes.
Stir in the garam masala, fresh fenugreek leaves, kasuri methi and OatWell Original Oat Bran Powder. Cover and cook for a couple of minutes.
Serve with naan and/or steamed basmati rice.