- 4 bone-in pastured chicken thighs
- 1 cup tomato purée or crushed tomatoes
- 1 small bunch fresh fenugreek greens (swap with spinach as an alternative), chopped
- 1 medium onion, diced
- 6 cloves garlic, minced
- 1-inch piece of fresh ginger, minced
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon garam masala spice mix
- ½ teaspoon turmeric
- ¼ teaspoon chili powder
- salt to taste
- 1 tablespoon ghee
- ¼ cup water
Heat the ghee, add onion and cook until soft and slightly brown; this should take about 15 minutes over low heat. Add the ginger and garlic and cook a few minutes, until fragrant and soft. Next add the spices, cumin, coriander, chili powder, turmeric and garam masala; cook 1–2 minutes more, or until spices are fragrant.
Add the chicken and chopped fenugreek greens and cook for a few minutes to get some color on the chicken. Add the tomato purée and ¼ cup of water. Mix everything well and cook on medium, uncovered, for about 10–15 minutes. Then cover chicken well in sauces and greens, cover the pot and cook on medium-low for another 30 minutes. At this point the chicken should be cooked but may not be tender enough. Add salt to taste, mix well and cook covered for an additional 20 to 30 minutes, or until chicken is tender. Serve hot with naan or steamed basmati rice.