Jeeem’s Homemade Chicken Curry Masala

Wash, trim and cut chicken to your desired size and set aside.

Heat ghee or oil in a pan and fry chopped onions until golden. Add chopped tomatoes, deggi mirch and stir well. Add chicken masala powder and salt to taste and stir fry this mixture for 2 or three minutes. Add chicken to the mixture and fry the chicken pieces for 10 minutes.

Add yogurt and water; mix.

Reduce to low heat, cover and simmer for 20 minutes. Prevent it from sticking to the pan.

Add lime juice and kasoori methi leaves.

Stir and serve.

Note: The cook at Namaste Orange says you can substitute fennugreek leaves for the kasoori methi leaves but I haven’t tried this. Either of these can be found at a cooking supply store that handles Indian food, or if you’ve got plastic, they can be purchased easily online.