INGREDIENTS
200 g
Onion
4 cloves
Garlic
1 tbsp
Ghee (Sub for butter or neutral cooking oil)
1/8 tsp
Asafoetida (AKA Hing)
1 tsp
Chili Flakes
2 tsp
Turmeric
1 tsp
Ground Cumin
100 milliliters
Tamarind Pulp
3 tbsp
Tomato Paste
2 tbsp
Mango Chutney
4
Cardamom Pods
1
Bay Leaf
1 tbsp
Lime Juice
1 tbsp
Ghee (Sub for butter or neutral cooking oil)
350 g
Chicken (2cm dice, I personally prefer thigh but breast would work too)
1 tbsp
Dried Fenugreek Leaves
Salt