Ingredients:
2 large white onions
6 large tomatoes (chopped)
2-3 large chicken thighs
2 tsp olive oil
1 small piece ginger (finely chopped)
1 green chilli’s (chopped)
4-5 garlic cloves (chopped)
2 tbsp double cream

Ingredients: spices
1 tsp cumin seeds
1 tsp turmeric
1 tsp red chilli powder
1 tsp salt
1 tsp garam masala
1 tsp ground coriander
1 tsp sugar
2 tsp fenugreek leaves

Method:
Step 1: Firstly, chopped the large white onions and add to a hot pan cooking them for 10minutes until they are golden. Remove the onions and leave aside.

Step 2: Next add the cumin, garlic, ginger and green chillis to the pan and cook for 2-3minutes. Try not burn the cumin seeds.

Step 3: Add the chopped tomatoes into the same pan, and allow to cook for 10-12 minutes so they become soft. Once you are happy with the consistency add in salt, ground coriander, chilli powder, turmeric, garam masala as well as 150ml of hot water stirring as you pour in.

Step 4: Next, add in the chicken thighs making sure they are covered fully in the sauce. Place a lid on top and cook for 40 minutes on a medium - low heat.

Step 5: After 40 minutes, add in the fried onions as well as the fenugreek leaves and double cream stirring until fully combined.

Step 6: Lower the heat and allow to cook for a further 30 minutes (or more totally up to you), this helps with letting the spices really soak into the chicken.

Serve with garlic naan, basmati rice and enjoy!