Ingredients

Marinade

• 400g natural or Greek style yoghurt
• Zest 1 lemon (reserve lemon for curry)
• 6 garlic cloves, crushed
• 2 tbsp ginger, finely chopped or grated
• 1 tbsp garam masala
• 1 tsp ground chilli
• 1 tsp ground turmeric
• 1 tsp salt
• 3 large red chillies, finely chopped
• 6 boneless chicken thighs, skin removed and chopped into 3-5cm pieces.

To Coat

• 2 tbsp olive or vegetable oil
• 100g butter
• 2 onions, finely diced
• 2 garlic clove crushed
• 1 tbsp grated or finely chopped ginger
• 2 tsp garam masala
• 1 tsp ground fenugreek
• 125g fenugreek leaves, roughly chopped
• 1 can diced tomatoes
• 4 green chillies, left whole and split through lengthwise
• 300ml water or chicken stock
• 100g frozen spinach (optional)
• 100ml cream (double or cooking)
• Pinch salt

Method

1. Marinade: Place all the marinade ingredients in a large bowl, mix until well distributed. Add the chicken and coat all the pieces well in the marinade. Cover and refrigerate for at least 2 hours or preferably overnight.
2. Curry: Place a large saucepan over a moderate high heat. Melt the butter with the oil, then add the onions to the pan and cook for 2-3 minutes until the onion is transparent. Add the garlic, ginger, spices and fresh fenugreek to the pan and cook for a further 2-3 minutes stirring regularly.
3. Stir in the remaining ingredients except the cream and bring to a strong simmer. Reduce to a simmer and add the chicken to the sauce, mixing so it is well distributed. Reduce again to a slow simmer and leave to cook for 20-30 minutes stirring regularly. If using the spinach add it the curry 15 minutes into the cooking time. Stir in the cream and season to taste. Serve with boiled or Pilau rice and your choice of condiments.